Chocolate Smores Pudding Cake
Description
This is hands down the best poke cake you will ever taste. It has a graham cracker crust, chocolate cake, a chocolate pudding, Cool Whip, marshmallow cream and is topped with chopped chocolate, graham cracker chunks and mini marshmallows.
Ingredients
2 c. graham cracker crumbs
8 T. butter, melted
1 box chocolate cake plus ingredients listed in instructions to make the cake
3.9 oz. box instant chocolate pudding
2 c. milk
8 oz. container Cool Whip, thawed
7 oz. jar marshmallow cream
3 full size Hershey chocolate bars, chopped
1 c. graham cracker chunks (not crumbs)
1 c. mini marshmallows
Directions
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Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray.
Combine graham cracker crumbs and melted butter; press into bottom of prepared pan.
Prepare the cake mix batter according to the box directions, spooning the batter on top of the prepared crust. Bake for 28 minutes or until a wooden toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes. Use a handle of a wooden spoon to gently poke holes all over the top of the cake. Use a paper towel to wipe the spoon off while doing this.
Whisk together pudding mix and milk; pour over the top of the still warm cake, getting some of the pudding in the holes. Use the back of a serving spoon to smooth and press the pudding into the holes. Tapping the pan on the counter should help the pudding settle into the holes.
Cool for 30 minutes on the counter. Refrigerate until completely chilled all the way through.
Gently stir together the thawed Cool Whip and the marshmallow cream; spread over the cooled cake. Top cake with the chopped up candy bars, graham cracker chunks, and mini marshmallows.
Serve.
24 servings.
Store in an airtight container in the refrigerator.