Toasted Marshmallow Fudge Cake

Sounds good doesn't it?

This was the cake I made for my Dad's birthday last weekend, and it couldn't be simpler to whip up!  The recipe calls for a boxed mix, but feel free to use your favorite dark chocolate scratch cake in it's place.  Also, the size of the jar of fudge is negotiable - this is not a strict recipe, so what ever size you are able to find at your local grocery will work, though the larger the jar the gooey-er the cake will be!  (The jar I used was 16 oz and it was plenty, I don't know that I'd go much over that...)  And, while I opted to place the cake on an oven-safe platter after baking it, but before melting the marshmallows over the top, don't hesitate to leave it in the sheet pan.  One less dish to wash that way and you won't lose any of the yummy toasted marshmallow on the plate!

Here's a view of the inside of the cake (the family had enjoyed a large portion of it by the time I snapped this pic...please excuse the crumbs.)

Don't worry:  It may not look like much, but served warm or cold, the ooey-gooey goodness can't be ignored!

Toasted Marshmallow Fudge Cake
Printable Recipe
Adapted from Confessions of a Cookbook Queen
Yield:  9x13 sheet cake

Ingredients:

• 1 box Dark Chocolate Fudge cake mix (I used Duncan Hines)
• Eggs called for on the box
• Oil called for on the box
• Water called for on the box
• 1 jar hot fudge ice cream topping (make sure it's "Hot Fudge" and not "Chocolate Syrup")
• 14 oz marshmallow creme

Preparation:

1. Preheat the oven to the temperature called for in the cake recipe.  Grease and flour a 9x13 baking pan and set aside.
2. Prepare the cake batter as instructed on the box or in your recipe.  Bake according to the recipe instructions.
3. When the cake is almost done, heat the hot fudge topping until it is pourable.  
4. Upon removing the cake from the oven, immediately increase the oven heat to 400°F.  If you are going to place the cake on an OVEN-SAFE platter, let the cake cool slightly, then turn out onto the serving dish.  
5. Poke holes across the surface of the cake, using the end of a wooden spoon or a similar object, about an inch apart.  (You want the holes to be fairly large in order to soak up the fudge, so don't use anything tiny.)  Pour the hot fudge slowly over the entire surface of the cake, tilting the pan or platter slightly to allow all the holes to soak up the sauce.
6. Evenly spoon all of the marshmallow creme over the surface of the cake.  (Helpful Tasty Tip here.)  Let stand for 5 minutes or until it has begun to melt.  Carefully spread the marshmallow creme over the entire cake with an offset spatula.  Place the cake in the pre-heated 400°F oven, and remove once the marshmallow topping is browned.

Happy baking!