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Toasted Marshmallow-Chocolate Pudding Cake

Toasted Marshmallow-Chocolate Pudding Cake

Ingredients

Original recipe makes 1 9×13-inch cake Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 1 package (2-layer size) devil’s food cake mix

  • 2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding

  • 4 cups cold milk

  • 4 cups JET-PUFFED Miniature Marshmallows

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  • PREP

    30 mins

  • READY IN

    2 hrs 15 mins

Toasted Marshmallow-Chocolate Pudding Cake

Directions

  1. Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
  2. Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
  3. Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.

Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by JELL-O

“Chocolate pudding ‘poke’ cake is topped with creamy chocolate pudding and a layer of toasted marshmallows for a treat everyone will love.”

Categories:   Poke Cake

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