This cake is super sinful, but sooo worth it! And, it’s easier to make than it is to spell, so ya gotta love that! This is yet another recipe that is courtesy of my BFF Miz Jo Ann.
Mix cake mix with the additional required ingredients listed on box. Add one teaspoon each of instant coffee granules and vanilla to the batter. Bake cake as directed on cake mix box.
Immediately upon removing cake from oven, poke holes in the top of the cake. Pour the entire jar (yup, the whole thing!) of marshmallow creme over the top of the cake. Spread until your cake is evenly covered with the heavenly concotion that is marshmallow fluff. Directly after, spread the can of store-bought Chocolate Fudge frosting (or Devil’s Food if you’d rather) over the top of the marshmallow creme layer.
Top with chopped pecans or walnuts if you’re a nutty like me and my pal Jo Ann.
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The flavor of this cake was beyond amazing! My marshmallow creme did not pour, so I spooned it on the cake and popped it back into the oven (it was off) just to let the creme melt. This made it SO MUCH EASIER to spread. I had some homemade chocolate ganache in the fridge, so I used it on top. I added toffee and pretzels to the top too. I took it to work and brought home an empty pan! Great recipe!
Prep: Cook:
Serves: 12 Level: Intermediate
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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