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Rocky Road Fudge Poke Cake
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Rocky Road Fudge Poke Cake

Course Cake, Dessert
Cuisine American, Southern
Keyword fudge-poke-cake-recipe, rocky-road-fudge, rocky-road-fudge-poke-cake
Prep Time 15 minutes
Cook Time 40 minutes
Cooling time 45 minutes
Total Time 1 hour 40 minutes
Servings 16 servings
Calories 529kcal
Author Melissa Sperka

Ingredients

  • 1 15.25 oz box chocolate fudge cake mix plus ingredients eggs oil and water to prepare
  • 1/4 cup self rising flour
  • 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

  • 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.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 73g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 310mg | Potassium: 40mg | Fiber: 2g | Sugar: 59g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg