CAKE:
1 package deluxe yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1 cup water
1/2 cup Crisco oil
1 cup semisweet mini chocolate chips
TOPPING:
1 cup colored mini-marshmallows
2/3 cup Duncan Hines chocolate frosting
2 tablespoons semisweet mini chocolate chips
1. Preheat oven to 350F. Grease and flour 13x9" pan.
2. FOR CAKE: combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in 1 cup miniature chocolate chips. Pour into pan. Bake at 350F for 40-45 minutes or until toothpick inserted in center comes out clean.
3. FOR TOPPING: Immediately arrange marshmallows evenly over hot cake. Place frosting in microwave-safe bowl. microwave at HIGH for 25-30 seconds. Stir until smooth. Drizzle evenly over marshmallows and cake. Sprinkle with 2 tablespoons chocolate chips. Cool completely.
4. TIP: For ease in cutting, use knife with thin, sharp blade. Clean knife with paper towel after each slice.
1 package deluxe yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1 cup water
1/2 cup Crisco oil
1 cup semisweet mini chocolate chips
TOPPING:
1 cup colored mini-marshmallows
2/3 cup Duncan Hines chocolate frosting
2 tablespoons semisweet mini chocolate chips
1. Preheat oven to 350F. Grease and flour 13x9" pan.
2. FOR CAKE: combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in 1 cup miniature chocolate chips. Pour into pan. Bake at 350F for 40-45 minutes or until toothpick inserted in center comes out clean.
3. FOR TOPPING: Immediately arrange marshmallows evenly over hot cake. Place frosting in microwave-safe bowl. microwave at HIGH for 25-30 seconds. Stir until smooth. Drizzle evenly over marshmallows and cake. Sprinkle with 2 tablespoons chocolate chips. Cool completely.
4. TIP: For ease in cutting, use knife with thin, sharp blade. Clean knife with paper towel after each slice.