 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
Cooling time not reflected in prep time. You may also make your own marshmallow cream by melting 2 cups of mini marshmallows with 1-2 tbsp of butter. Ingredients:
1 (18 ounce) box milk chocolate cake mix |
4 eggs |
1 (3 1/2 ounce) box jell-o cheesecake flavor instant pudding and pie filling mix |
1 (3 1/2 ounce) box instant white chocolate pudding and pie filling mix (for frosting) |
1/2 cup oil |
1/2 cup water |
1 (14 ounce) can sweetened condensed milk |
2 cups marshmallow cream |
1 (8 ounce) container whipped topping |
3 tablespoons whole milk |
1 tablespoon ground cinnamon (optional) or 1 tablespoon nutmeg, to sprinkle (optional) |
Directions:
1. Grease and flour 2 round cake pans, set aside.
2. Beat cake mix, oil, water and eggs.
3. Mix in the jell-o pudding.
4. Pour batter evenly divided into the 2 round baking pans.
5. Bake according to package directions.
6. Right after it's done poke the cake all over the top.
7. Slowly pour the condensed milk over the 2 cakes.
8. Let it cool at room temperature then refrigerate.
9. Once cooled, cover the top of one of the cakes with the marshmallow fluff. (if needed, microwave for 1 minute to make it more spreadable).
10. Place the other half of the cake on top.
11. Mix the 3 tbsp of milk, whipped topping and the white chocolate Jell-o pudding.
12. Frost the cake and refrigerate.
13. Dust the cake with the cinnamon or nutmeg.
14. Or pour chocolate syrup,-your choice! Bon apetite.
15. Note: You may heat each individual serving for 5-10 seconds in microwave before serving for a true hot chocolate taste, you may also serve in wide hot chocolate mugs- it’ll look and taste good!
|
|