Description
Chocolate poke cake filled with gooey marshmallow fluff and topped with graham crackers, chocolate chips, and marshmallows for the perfect summer dessert.
Ingredients
Scale
- 1 box chocolate cake mix
- 3 eggs
- Water as called for on cake mix box
- 1/3 cup vegetable oil
- 7 ounces marshmallow fluff
- 12 ounces Cool Whip thawed
- 2 cups crushed graham crackers
- 1 cup mini marshmallows
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees and grease a 9×13 baking pan.
- Combine cake mix, eggs, water, and oil in a mixing bowl until smooth.
- Pour batter into prepared pan and bake for 30 to 35 minutes.
- Remove cake from oven and poke holes across the surface using the end of a wooden spoon.
- Microwave marshmallow fluff until easy to stir.
- Spread marshmallow fluff evenly over cake and into holes.
- Spread thawed Cool Whip over the marshmallow layer.
- Top with graham cracker crumbs, mini marshmallows, and chocolate chips.
- Refrigerate until chilled and ready to serve.
Notes
- Chill cake at least 2 hours before serving for best texture.
- Use milk chocolate chips for a sweeter classic s’mores flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 376
- Sugar: 30
- Sodium: 437
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 56
- Fiber: 3
- Protein: 6
- Cholesterol: 46