I follow this author, Cambria Hebert and they put in yummy recipes in their newsletter. Sometimes healthy sometimes not but either way they look yummy. This weeks recipe is a Dessert called Hot Cocoa Poke Cake and the recipe is from Cambria Hebert of Cambria Hebert Books. Recipe is below.
1 box of chocolate cake mix (you can use gluten free).
2 cups of marshmallow cream.
2 TBSP of water.
2 cups of heavy whipping cream.
3 packets of hot cocoa mix.
marshmallows for topping.
chocolate chips for topping.
hard shell ice cream topping or chocolate syrup.
Make cake according to box directions, baking in a 9 x 13 glass baking dish. When cake comes out of the oven cool for a few minutes, then poke holes in the cake with a wooden spoon (or anything that will make large holes).
Place 2 cups of marshmallow cream into a microwave safe bowl. Add 2 tablespoons of water. Microwave the marshmallow cream and water for about 20 seconds. Stir it together and then pour the cream over the top of the cake, making sure the cream fills the holes. Set cake aside.
With a mixer, place 2 cups of heavy cream into a bowl (make sure its large enough to whip the cream). Add in 3 packets of hot cocoa mix (you can use the kind with or without the mini marshmallows, it doesn’t matter).
Whip the cream and cocoa mix until the cream forms stiff peaks.
Spread the whipped cream over the cake, covering the top.
Sprinkle the top with mini marshmallows, chocolate chips and drizzle and drizzle with the hard shell ice cream topping.
Refrigerate cake – eat and joy!