Toasted Marshmallow-Chocolate Pudding Cake

Toasted Marshmallow-Chocolate Pudding Cake
  • 1 package (2-layer size) devil's food cake mix
  • 2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
  • 4 cups cold milk
  • 4 cups JET-PUFFED Miniature Marshmallows


  1. Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
  2. Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
  3. Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.

05/02/2018
Toasted Marshmallow-Chocolate Pudding Cake, recipe PT15M PT1H 5 455 calories

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