1 chocolate cake mix
3.9 oz instant chocolate pudding mix
3 tbsp baking cocoa plus a little for the pan
1 3/4 cup milk
2 cups chocolate chips
7 oz jar marshmallow cream
Preheat oven to 350 degrees. Spray a Bundt pan with nonstick spray and dust with cocoa. For chocolate cakes, I try to always dust the pans with cocoa instead of flour, so I don’t end up with white chocolate cakes.
In a large bowl, combine the cake mix, pudding mix, cocoa, milk and eggs. Beat on low speed with an electric mixer until moistened, and then beat on medium speed for 2 minutes. There will be a few little lumps left, but that is okay. Stir in chocolate chips.
Pour into the Bundt pan and bake for 1 hour. Cool for 10 minutes and remove from pan to cool completely.
Marshmallow Cream Topping
For the marshmallow topping, scoop out the marshmallow cream into a microwave safe bowl. Microwave on 50% power for 30 second increments until the cream is pourable. This should take about 2 to 2 1/2 minutes depending on your microwave. Pour the marshmallow cream over the cooled cake.
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