How to Make Marshmallow Fondant Cake Topper

Toasted Marshmallow-Chocolate Pudding Cake

These days i use shortening or sugar glue.

Recipe Summary Toasted Marshmallow-Chocolate Pudding Cake

Chocolate pudding 'poke' cake is topped with creamy chocolate pudding and a layer of toasted marshmallows for a treat everyone will love.

Ingredients | Marshmallow Fondant Cake Topper

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

Directions

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.

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.

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.

Info | Marshmallow Fondant Cake Topper

prep: 30 mins additional: 1 hr 45 mins total: 2 hrs 15 mins Servings: 24 Yield: 1 9x13-inch cake

TAG : Toasted Marshmallow-Chocolate Pudding Cake

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