Description
This delicious poke cake combines the crispy texture of caramel grahams, creamy marshmallow sweetness, and rich chocolate cake for a heavenly dessert experience.
Ingredients
Scale
- 1 Box Betty Crocker Super Moist Devil’s Food Cake Mix (plus water, oil, eggs)
- 1 Can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1 Jar (7 oz) Kraft Jet-Puffed Marshmallow Creme
- 1 Cup (16 oz) Betty Crocker Rich & Creamy Chocolate Frosting
- 2 Cups General Mills Golden Grahams Cereal
Instructions
- Preheat your oven to 180°C and lightly grease a 9×13 inch baking pan.
- Prepare the cake mix according to the package instructions and pour the batter into the prepared baking pan.
- Bake the cake as directed, then let it cool for about 15 minutes.
- Poke even holes in the warm cake using a spoon or wooden spoon, making sure the holes aren’t too small for the filling to soak in.
- Heat the sweetened condensed milk and marshmallow creme in the microwave for about 30 seconds until the mixture is smooth.
- Pour this mixture evenly over the holes in the cake, allowing it to soak in.
- Chill the cake in the fridge for at least 2 hours for flavors to meld.
- Warm the chocolate frosting slightly and spread it evenly over the cold cake.
- Sprinkle the top with Golden Grahams for the perfect crunch.
- Serve the cake cold and enjoy the delighted reactions from guests.
Notes
You can prepare the cake a day in advance and keep it in the refrigerator for more intense flavors. Feel free to experiment with flavors by replacing the chocolate filling with caramel or peanut butter.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg