Rocky Road Fudge Poke Cake
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Rocky Road Fudge Poke Cake

Servings 16 -20 Pieces
Author Melissa Sperka

Ingredients

  • 1 [16.25] oz chocolate fudge cake mix plus ingredients to prepare
  • 1 [14] oz can sweetened condensed milk
  • 1 [11] oz jar hot fudge ice cream topping
  • 1 [10] oz bag mini marshmallows
  • 1 1/2 cup mini chocolate chips divided
  • 1/2 cup heavy cream
  • 1/3 cup sliced almonds toasted

Instructions

  • Prepare the cake mix per the instructions on the package in a 9 x 13 inch cake pan. Bake per the package instructions.
  • Remove from the oven when it tests done. Immediately take a fork and poke holes over the hot cake.
  • Warm the hot fudge just enough to make it pourable then whisk together with the sweetened condensed milk.
  • Spread over the hot cake, into the holes.
  • Arrange the marshmallows on top and sprinkle 1/3 cup of mini chocolate chips over the marshmallows.
  • Return to the oven for 5 minutes to allow the marshmallows to melt and become slightly golden.
  • Melt the remaining 1 cup of mini chocolate chips in the microwave with 1/2 cup of heavy cream. Heat in 20 second increments stopping to stir each time. Repeat until smooth.
  • Drizzle over the warm marshmallows and crumble the toasted almond slices on top.
  • Allow to rest for 45 minutes.
  • Serve warm with vanilla ice cream or whipped cream if desired.