Favorite Recipes

TOASTED MARSHMALLOW HOT FUDGE CAKE INGREDIENTS 1 box Duncan Hines Dark Chocolate Fudge Cake Mix Eggs called for on box Oil called for on box Water called for on box 1 Jar hot fudge ice cream topping 2 (7 0z) jars Marshmallow Creme INSTRUCTIONS 1. Preheat oven to 350. Grease and flour a 9×13 inch baking pan and set aside. 2. Prepare cake batter as instructed on box (make sure to mix for the amount of time it says…don’t skimp on this, it makes a big difference!!) 3. When cake is almost done, heat hot fudge topping in the microwave until it is pourable. Upon removing cake from oven, immediately increase oven heat to 400. Poke holes across the surface, using the back of a wooden spoon (you want big holes, so don’t use anything tiny). You want the holes about an inch or two apart. Pour hot fudge over the surface of the cake and tilt the pan around to allow the holes to soak it up. 4. Evenly spoon all of the marshmallow creme over the surface of the cake and let it sit for about 5 minutes to get melty. Carefully spread the marshmallow cream with an offset spatula. Place cake back in the oven, and remove once marshmallow topping is browned.