Chocolate Cake with Cocoa Frosting Recipe How to Make It Taste of Home
In a saucepan, melt mini marshmallows with butter. Mix constantly until melted and smooth. Pour marshmallow mixture over the cake and make sure to fill the holes. In another bowl, whisk the heavy whipping cream and the hot chocolate mix and whip until stiff peaks form and no longer grainy (about 3 to 4 minutes).
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Bake The Cake: Mix together the cake mix, water, eggs and oil and pour into the baking pan (Image 1). Bake according to the directions on the box and cool for 20 minutes. Poke: Poke large holes all over the baked cake. (Image 2) Pro Tip: Poke the holes about an inch apart and 2/3 deep (not all the way to the bottom).
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Step 3 - Pour the heavy cream into a chilled metal or glass bowl and add the powdered sugar and hot chocolate mix. Using a hand mixer, whip the cream until soft peaks form. Spread the cream over the cake and sprinkle with marshmallows. Chill the cake for at least 1 hour before serving to allow the cream to set.
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Instructions. Preheat oven to 350° F. In a microwave-safe bowl or mug, heat milk for 60-90 seconds until hot. Add 2 packets of hot chocolate mix and whisk until powder is dissolved. Set aside. In a medium-sized bowl, combine cake mix, eggs, sour cream, vegetable oil and vanilla extract.
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Preheat oven to 350 degrees and grease a 9X13 cake pan. Mix together cake ingredients (according to the box) and bake according to directions. Remove from oven, let cake cool and then poke holes in cake with the tip of wooden spoon. In a microwave safe bowl, combine marshmallow creme and a tablespoon of water.
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Heat the mixture in 15-second intervals or until smooth and pourable. Pour the fluff mixture over the poke cake slowly, making sure to get it into the holes. Next, open the jar of hot fudge sauce and microwave on high for 30 seconds, or until smooth. Reserve about 2 tbsp of the hot fudge for the garnish.
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Pour the fluff mixture over the poke cake slowly, allowing it time to soak down the "pokes" a bit. Next, open the jar of hot fudge sauce and microwave on high for 20-40 seconds, or until smooth and velvety. Reserve about 2 tablespoon of the hot fudge for the garnish. Spread the hot fudge over the marshmallow fluff and smooth out on top.
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For the hot cocoa whipped cream, make an easy whipped cream using 1 cup heavy cream, using an electric mixer whip until stiff peaks form. Then add ¼ cup powdered sweetener & 1 package of @keynutrients Keto Cocoa Mix. Blend until combined. Smooth icing over the cake and place in the fridge a few hours to chill. .
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Make the holes an inch apart. Be careful, do not poke it all the way to the bottom. Next, place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-second interval and stir until smooth. You can slowly pour it into the holes, or transfer it in a zip-lock bag.
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How to make hot chocolate poke cake. Preheat the oven to 350 degrees F. In a large mixing bowl, place the cake mix, oil, water, coffee liqueur, and eggs. Using an electric mixer, beat as directed in the cake mix directions. Pour the prepared batter into a greased 9×13-inch baking pan. Bake the cake for 30-35 minutes or until a cake tester.
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Instructions. Prepare the cake in a 9×13 inch pan following the directions on the box. Allow the cake to cool to room temperature. Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake 1 inch apart. Add the marshmallow fluff and water to a microwave-safe bowl and microwave for 20 seconds.
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Instructions. Bake cake according to package directions. Once cake comes out of the oven, poke holes all over the top of the cake using the end of a wooden spoon. Pour sweetened condensed milk over the top of cake and spread to fill in the holes. In a small bowl whisk together 8 oz chocolate syrup with heavy cream.
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Pour into a greased 9×13 baking dish and bake. Poke it: When the cake is ready poke about 40-50 holes 2/3 of the way through the cake, about 1 inch apart, using the end of a wooden spoon. 3. Microwave the marshmallow fluff in 30 second intervals until it's melted and pourable. Pour evenly over the cake.
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Preheat your oven to 350°F. Butter a 9 inch round cake pan and line the bottom with a parchment paper round. Lightly dust the sides of the pan with flour or cocoa powder, and tap out any excess. Set aside. In a large bowl, combine flour, hot chocolate mix, sugar, cocoa, baking powder, baking soda, and salt.
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Directions. Step 1 Preheat oven to 350º and grease a 9"-x-13" pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean.
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Bake a prepare cake according to the box in a 13×9 pan. Once it comes out of the oven, use a straw to poke holes throughout the cake. Mix the 2 boxes of instant pudding mix with 3 cups of milk until well mixed.