Toasted Marshmallow-Chocolate Pudding Cake recipe

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Ingredients

1 package (2-layer size) devil's food cake mix
2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
4 cups cold milk
4 cups JET-PUFFED Miniature Marshmallows

Nutrition Info

173.3 calories
carbohydrate: 31.3 g
cholesterol: 7.5 mg
fat: 3.8 g
fiber: 0.5 g
protein: 3.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 319 mg
sugar: 22.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.

  2. Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened, spread over cake. Top with marshmallows. Refrigerate 1 hour.

  3. Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.

Recipe Yield

1 9x13-inch cake

Recipe Note

Chocolate pudding 'poke' cake is topped with creamy chocolate pudding and a layer of toasted marshmallows for a treat everyone will love.

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