Warm Triple-Chocolate Pudding Cake
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 20 min
- Cook
- 55 min to 1 hr
Ingredients
- 1 pkg. (2-layer size) devil’s food cake mix
- 2 pkg. (3.9 oz. each) JELL-O Chocolate Fudge Flavor Instant Pudding
- 1/3 cup sugar
- 2 cups cold milk
- 1-1/4 cups water
- 3 cups JET-PUFFED Miniature Marshmallows
- 3 oz. BAKER’S Semi-Sweet Chocolate
Steps
- HEAT oven to 350°F.
- PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over cake batter. Place on rimmed baking sheet.
- BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Meanwhile, heat broiler.
- TOP cake with marshmallows. Broil, 6 inches from heat, 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool 15 min.
Notes
Kraft Kitchens Tips — Size-Wise: Enjoy your favorite foods on occasion but remember to keep tabs on portions. Note: The baking sheet is placed under the baking dish to catch any sauce that might bubble over the sides of the dish as the dessert bakes. How to Reheat Leftover Cake: The longer the cake sits, the thicker the fudge sauce gets. To reheat leftover cake, microwave each serving on microwaveable plate on HIGH 15 to 20 sec. or just until warmed. Serve immediately.