Ingredients
Scale
- 15.25-ounce box devil’s food chocolate cake mix (such as Duncan Hines)
- 3 eggs
- Water (as directed on cake mix box)
- Oil (as directed on cake mix box)
- 7-ounce container marshmallow creme, slightly melted
- 14-ounce can sweetened condensed milk
- 6 full-size graham cracker sheets, coarsely chopped into 1/2-inch pieces
- 1 to 1 1/2 cups mini marshmallows
- 1/2 cup hot fudge, for drizzling (store-bought or homemade)
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (adding eggs, water, and oil) and bake as directed (about 25 to 30 minutes).
- While the cake bakes, remove the seal from the marshmallow creme and heat it for about 10 to 15 seconds in the microwave to soften (watch closely as it will puff up quickly).
- Once the cake is baked, use the back of a wooden spoon to poke holes all over the warm cake.
- In a bowl, combine the slightly melted marshmallow creme and sweetened condensed milk. Pour this mixture evenly over the warm cake, letting it soak into the holes.
- Sprinkle the chopped graham crackers and mini marshmallows over the top.
- Drizzle with hot fudge sauce.
- Let the cake cool completely before serving.
Notes
For extra flavor, toast the marshmallows under the broiler for a minute or two before serving. Use homemade hot fudge for a richer taste. Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 45
- Sodium: 350
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 40