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Toasted Marshmallow-Chocolate Pudding Cake


"Chocolate pudding 'poke' cake is topped with creamy chocolate pudding and a layer of toasted marshmallows for a treat everyone will love."
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2 h 15 m servings 173 cals
Original recipe yields 24 servings (1 9x13-inch cake)

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  • Prep

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  1. Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
  2. Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
  3. Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.

Nutrition Facts

Per Serving: 173 calories; 3.8 g fat; 31.3 g carbohydrates; 3.3 g protein; 8 mg cholesterol; 319 mg sodium. Full nutrition

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The simple ingredients make it easy to make. Kids love it!

Very delicious...we all loved it.

Tried this recipe a few days ago. It is delicious!! Especially with the chocolate pudding frosting. I love it!