1 box Devil’s Chocolate Cake Mix
ingredients listed on the box (oil, eggs, water)
2 cups marshmallow fluff
2 tablespoons of water
Chocolate caramel filling:
1 cup semi-sweet chocolate chips
1 (14 oz.) can sweeten condensed milk
2 tablespoons heavy whipped cream
2 instant hot chocolate mix envelopes
2 cups heavy whipped cream
1 teaspoon vanilla
2-3 cups mini marshmallows
Bake the cake in a 9×13-inch pan according to the directions on the box.
When the cake is cooked, using the handle of a wooden spoon, push the cake out, making the holes about an inch apart Do not push it all the way to the bottom just about 2/3 of the way height.
Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 tablespoons of water. Microwave in 20 second intervals and stir until smooth. You can pour it from a jug or place it in a zip lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.
Next, place sweetened condensed milk chocolate chips and 2 tablespoons heavy cream in a microwave safe bowl and heat in 20 second intervals, stirring until smooth. Spread over the cake and relax until the chocolate is completely cooled.
Beat 2 cups heavy whipped cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over chilled cake and top with mini marshmallows.
Drizzle with chocolate caramel sauce before serving, if desired.