- 16
- Average
- 20 mins
- 70 mins
- Average budget
Ingredients
- 1 pkg. (2-layer size) devil's food cake mix
- 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
- 1/3 cup sugar
- 2 cups cold milk
- 1-1/4 cups cold water
- 3 cups Jet-Puffed Miniature Marshmallow s
- 3 oz. Baker's Semi-Sweet Chocolate
Preparation
Step 1
Heat oven to 350°F.
Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour evenly over batter. Place dish on rimmed baking sheet.
Bake 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool 10 min. Meanwhile, heat broiler.
Top cake with marshmallows. Broil 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool cake 15 min.
HOW TO REHEAT LEFTOVER CAKE
The longer the cake sits, the thicker the fudge sauce gets. To reheat leftover cake, microwave each serving on microwaveable plate on HIGH 15 to 20 sec. or just until warmed. Serve immediately.
HOW TO EASILY DRIZZLE THE MELTED CHOCOLATE
Pour melted chocolate into resealable plastic bag; snip off small corner from bottom of bag. Use to drizzle chocolate over marshmallows.
NOTE
The baking sheet is placed under the baking dish to catch any sauce that might bubble over the sides of the dish as the dessert bakes.