Directions:
- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
- Beat cake mix, cracker crumbs, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
- Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
- Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme.
- Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.3 Kcal (512 kJ) | ||
| Calories from fat | 64.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 11% | |
|---|---|---|---|
| Cholesterol | 32.98mg | 11% | |
| Sodium | 93.2mg | 4% | |
| Potassium | 17.75mg | 0% | |
| Total Carbs | 13.07g | 4% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 2.05g | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 223.21 Kcal (935 kJ) | ||
| Calories from fat | 116.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13g | 11% | |
|---|---|---|---|
| Cholesterol | 60.2mg | 11% | |
| Sodium | 170.11mg | 4% | |
| Potassium | 32.39mg | 0% | |
| Total Carbs | 23.85g | 4% | |
| Sugars | 8.74g | 19% | |
| Dietary Fiber | 0.86g | 2% | |
| Protein | 3.75g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 3% | |
| Calcium | 23.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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