Mississippi Mud Poke Cake | Cooker of Deliciousness

Cooker of Deliciousness

Name: Mississippi Mud Poke Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12
Cuisine: American
Ingredients: Betty Crocker Super Moist Chocolate Fudge Cake Mix; Egg Salad; Lactaid Whole Milk; Land O Lakes Butter, with Olive Oil & Sea Salt; Toll House Semi Sweet Chocolate Chips Great for Holiday Baking; Lucerne Table Cream, Light; SIGNATURE SELECTS Marshmallows, Large; Reich Family Kitchen Cocoa Bombs; Value Corner Vanilla Flavor, Imitation; O Organics Sugar, Organic, Powdered; Open Nature Pecan Chips

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Mississippi Mud Poke Cake

Serves 1230 mins prep40 mins cook

The perfect decadent, ooey, gooey dessert you have been looking for!

0 servings

What you need

Betty Crocker Super Moist Chocolate Fudge Cake Mix

box chocolate cake mix

egg nog

cup full fat milk

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

Toll House Semi Sweet Chocolate Chips Great for Holiday Baking

cup semi sweet chocolate chips

cup heavy cream

mini marshmallows

tbsp cocoa powder

tsp vanilla extract

cup powdered sugar

cup pecan pieces

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Instructions


0 Mix cake mix and bake in a greased 9 x 13 cake pan or deep glass baking dish at 350 for 30 min.  
1 Poke holes in cake.
2 Bring cream to a simmer and pour over choc chips.  Allow to sit for a couple min then whisk until smooth.  Pour over cake.
3 Add marshmallows to top.  Place in oven for 5 min to allow marshmallows to melt.
6 Toast pecans for 10 min at 350 degrees after marshmallows melted. 
4 Melt butter in sauce pan on low heat.  Stir in cocoa powder and milk. Combine well and remove from heat.  Add vanilla extract then powdered sugar.  Mix until smooth, fold in toasted pecans and spread over marshmallows.
5 Place in fridge at least 60 min to cool the enjoy!

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