Hot Chocolate Cake (Print Version)

# Ingredients:

01 - 1 teaspoon pure vanilla.
02 - Ingredients listed on the back of cake box.
03 - One box milk chocolate cake mix (13.5 oz).
04 - 7 oz of marshmallow fluff.
05 - 16 oz thawed Cool Whip.
06 - Mini marshmallows to sprinkle on top.
07 - 1/2 cup of dry hot cocoa mix.
08 - Chocolate sauce to drizzle.

# Instructions:

01 - Set oven temperature as noted on box instructions. Grease a 9x13 pan and prepare the cake mix as directed, stirring in vanilla.
02 - Bake using the timing on the package. Set aside for 10 minutes to cool.
03 - Take a wooden spoon and make evenly spaced holes about 1 inch apart on the whole cake.
04 - Squeeze marshmallow fluff into the holes using a piping bag or a baggie with the corner snipped.
05 - Stir the cocoa powder into Cool Whip until it's mixed thoroughly.
06 - Spread the whipped topping mixture across the cake, toss marshmallows on top, and drizzle with chocolate syrup.
07 - Wrap tightly and chill for at least 6 hours or leave it in the fridge overnight.

# Notes:

01 - 1/2 cup of cocoa mix is equal to 2 individual packets.
02 - Homemade whipped cream can replace Cool Whip.
03 - Marshmallows soften the longer the cake chills.

Back