Warm Triple-Chocolate Pudding Cake... with a Twist
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
This cake is dreamy and with a raspberry twist, it is almost refreshing too!
Ingredients
  • 1pkg. (2-layer size) devil's food cake mix
  • 2pkg. (3.9 oz. each) JELL-O Chocolate Fudge Flavor Instant Pudding
  • ⅓cup sugar
  • 2cups cold milk
  • 1-1/4cups water
  • Raspberry Preserves - 2-3 heaping tablespoons
  • 3cups JET-PUFFED Miniature Marshmallows
  • 3oz. BAKER'S Semi-Sweet Chocolate
Instructions
  1. HEAT oven to 350°F.
  2. PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water and Raspberry preserves with whisk 2 min.; pour over cake batter. Place on rimmed baking sheet.
  3. BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Meanwhile, heat broiler.
  4. TOP cake with marshmallows. Broil, 6 inches from heat, 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool 15 min.
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/warm-triple-chocolate-pudding-cake/