115.25 ozbox chocolate fudge cake mixplus ingredients eggs oil and water to prepare
1/4cupself rising flour
114 ozcan sweetened condensed milk
111 oz jar hot fudge ice cream topping
110 ozbag mini marshmallows
1 1/2cupmini chocolate chipsdivided
1/2cupheavy cream
1/3cupsliced almondstoasted
Instructions
In a large bowl using an electric mixer prepare the cake mix with the self rising flour and the amount of eggs, oil and water called for on the package.
Bake in a 13x9 inch cake pan per directions until a toothpick inserted into the center comes back clean.
Remove from the oven and immediately poke holes all over the cake using the handle of a wooden spoon. Be generous.
In a medium microwave safe bowl warm the hot fudge in the microwave just enough to make it pourable then whisk together with the sweetened condensed milk. Spread over the hot cake pressing into 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 ad broil just until the marshmallows have melted and become slightly golden.
Meanwhile, melt remaining 1 cup 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 toasted marshmallows and crumble the toasted almond slices on top. Let stand for 30-45 minutes.
Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
To Toast Almonds: Spread in a single layer on a sheet pan. Roast for 6-8 minutes or just until lightly golden and fragrant.
Cake mixes seem to continue to dwindle in volume. That's why I add 1/4 cup of self rising flour to this recipe. It's a cake mix hack that helps add just enough to hold the sweet filling. There's no need to add more sugar.