Hot Chocolate Poke Cake

15.25 oz. dark chocolate cake mix, plus ingredients on box

2, 10 oz bags miniature marshmallows*

5 T. butter*

8 oz. cool whip, thawed

1/4 c. hot cocoa mix, I use homemade, but you can also use 2 pkts of store bought mix

mini marshmallows

chocolate syrup, caramel syrup

mini chocolate chips, toffee bits

Prepare the cake as directed on box. Pour into sprayed 9x13 pan and smooth out. Bake according to directions. Poke the cake all over with a large wooden spoon. In a saucepan, melt marshmallows with butter. Melt until smooth. Pour over cake. Combine cool whip and cocoa mix until no longer grainy, about 4 minutes. Frost cake with this mixture and garnish with syrup, marshmallows, and chips, if desired. Place in refrigerator for at least 2-3 hours before serving.

*you can use a 7oz. container of marshmallow fluff instead of the melted marshmallows. You will not need the butter. In a microwaveable container, heat fluff for 10 seconds until smooth and easy to pour. Stir well to make sure it is easy to pour. Continue as above.

This was a very light cake with great flavors.