Baking with The Buzz: December
Go full "Elf mode" with this Hot Cocoa Poke Cake recipe
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Welcome back to Baking with the Buzz, and Merry Christmas!
I hope everyone is feeling the Christmas spirit as much as I am.
While I’ve been wanting to celebrate since November 1 (sorry, Thanksgiving), I’m happy it’s now socially acceptable to go full Will Ferrel’s “Elf” mode. I may not be putting syrup in my spaghetti, but I am baking the yummiest desserts and fully embracing the cozy season.
That said, this month I am sharing my favorite Hot Cocoa Poke Cake recipe.
I’ve been making this recipe for years and get compliments on it every time without fail.
If you’re looking for something yummy and easy that isn’t pie or peppermint this season, this one's for you.
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The recipe is going to call for any boxed chocolate-cake mix.
If there’s one thing I get the most compliments on with this recipe, it’s going to be how moist (I’m sorry I had to use that word) the cake is. I give all the credit to the Hill Country Fare German chocolate-cake mix from H-E-B. In all honesty, I started buying this one for the price but stayed for the compliments.
The original recipe called for two cups of marshmallow creme, which I found a bit excessive. I’ve found the small seven-ounce container works better and still fills the holes of the cake.
You can also reduce the amount of heavy cream when making the whipped topping because I always seem to have quite a bit left over.
If you don’t wait for the cake to cool, the whipped topping will melt and you will have a sludgy mess (been there).
I hope you enjoy, and I will be back in the new year for another delicious recipe!
A box of chocolate-cake mix (any brand) and any ingredients the mix calls for
A seven-ounce container of marshmallow creme
A half tablespoon of water
Two cups of heavy whipping cream
Two packets of hot cocoa mix (any brand)
Mini marshmallows (optional for topping)
Bake the boxed cake mix according to its directions in a greased 9-by-13-inch baking dish. The ideal time seems to be about 25 minutes at 350 degrees or until an inserted toothpick comes out clean.
Once the cake is finished baking, poke holes all over the cake (I like to use the bottom of a wooden kitchen utensil).
Combine the marshmallow creme and water in a small bowl and microwave it for approximately 20 seconds and stir until smooth.
Pour the marshmallow-creme mixture over the cake to fill the holes.
While allowing the cake to cool completely, combine heavy whipping cream and hot cocoa mix in a medium-sized bowl and mix them with a hand-mixer until stiff peaks form.
Frost the cake with the whipped cream mixture and top it with marshmallows as desired.