Step‑by‑Step Instructions for Hot Chocolate Poke Cake

• Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Use a hand mixer to blend the ingredients for about 2 minutes until smooth and well combined. Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Once the cake has finished baking, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing them about an inch apart.
• In a medium bowl, whisk together the instant chocolate pudding mix, milk, and the hot chocolate mix until smooth and fully combined, which should take about 2 minutes.
• Carefully pour the pudding mixture over the cake, ensuring it fills all the holes you’ve created. Use a spatula to spread the pudding evenly across the surface if needed. Let the cake sit for a few minutes to allow the pudding to soak in.
• Cover the cake with plastic wrap and refrigerate for at least one hour to allow the pudding filling to set properly.
• After the cake has chilled, remove it from the refrigerator. Generously spread the whipped topping across the surface of your pudding-soaked cake.
• Sprinkle mini marshmallows generously over the whipped topping, creating a festive and inviting look.