Description
A deliciously moist chocolate cake with a Kahlua twist, topped with marshmallow filling and hot cocoa whipped topping.
Ingredients
Scale
- 1 box (15 oz) chocolate fudge cake mix
- 3 eggs
- ½ cup oil
- 1 cup water
- ½ cup Kahlua
- 1 container (16 oz) marshmallow fluff
- ¼ cup water
- 2 cups heavy cream
- ½ teaspoon espresso powder
- 2 packets hot chocolate mix
- 1 teaspoon vanilla extract
- Warm hot fudge
- Maraschino cherries
Instructions
- Preheat your oven to 350°F.
- Prepare the cake batter according to the box instructions, but replace the water with: 1 cup water and ½ cup Kahlua.
- Pour the batter into a greased 9×13 baking dish and bake for 30–35 minutes, or follow the time on the box.
- Add the marshmallow fluff and ¼ cup water to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the mixture loosens and becomes pourable.
- When the cake comes out of the oven, poke holes all over the surface using the handle of a wooden spoon — only poke about ¾ of the way down, not all the way through.
- Pour the warm marshmallow mixture over the cake, aiming for the holes so it soaks in.
- Refrigerate the cake for 1 hour to cool completely.
- In a large bowl, add heavy cream, espresso powder, vanilla, and hot chocolate mix. Blend with an electric mixer until stiff peaks form.
- Spread the whipped topping evenly over the chilled cake.
- Warm the hot fudge and drizzle or swirl it across the top.
- Add maraschino cherries as garnish.
- Slice, serve, and Merry Christmas! 🎄✨
Notes
- This cake can be enjoyed with or without the Kahlua for a non-alcoholic version.
- For added texture, consider sprinkling crushed nuts on top with the cherries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg