Ingredients:

  • 1 box (432g) Dark Chocolate or Devil's Food Cake Mix
  • 1 cup (240ml) Water
  • 1/2 cup (120ml) Vegetable oil
  • 3 Large eggs
  • 1/2 cup (120g) Sour cream
  • 1 jar (340g) Hot fudge topping
  • 1/2 cup (120ml) Sweetened condensed milk
  • 1/4 cup (60ml) Whole milk
  • 1 tub (226g) Thawed whipped topping
  • 2 envelopes (42g each) Instant hot chocolate mix
  • 1 tsp Pure vanilla extract
  • 1 cup (50g) Mini marshmallows
  • 1/4 cup (45g) Mini semi sweet chocolate chips
  • 1 tsp Unsweetened cocoa powder

Instructions:

  1. Preheat your oven to 175°C (350°F) and grease your 9x13 pan.
  2. Combine the cake mix, water, oil, eggs, and sour cream in a large bowl. Note: Whisk just until the large lumps disappear to avoid overworking the gluten.
  3. Pour the batter into the pan and bake for 30 mins until a toothpick comes out clean or with just a few moist crumbs.
  4. Cool the cake for exactly 10 minutes on a wire rack.
  5. Poke holes across the entire surface using the end of a wooden spoon, spaced about 2 cm apart.
  6. Whisk the hot fudge, condensed milk, and whole milk in a microwave safe bowl.
  7. Heat the mixture for 30 seconds and pour it over the cake, until every hole is filled to the brim.
  8. Chill the cake in the fridge for at least 1 hour until the fudge has set and the cake is cool to the touch.
  9. Fold the hot chocolate packets and vanilla into the whipped topping gently.
  10. Spread the topping over the cake and garnish with marshmallows, chips, and a dusting of cocoa.