Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cranberry Lemon Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 29 reviews

This indulgent Chocolate Poke Cake combines a rich devil’s food cake base with gooey marshmallow fluff, smooth hot fudge, and a whipped topping infused with hot chocolate mix and marshmallows. The cake is poked after baking to allow the luscious sauces to seep into every bite, creating a moist, flavorful dessert perfect for chocolate lovers and special occasions.

  • Total Time: 35 minutes plus 2 hours chilling
  • Yield: 15 servings

Ingredients

Cake Ingredients

  • 1 box devil’s food cake mix (plus eggs, oil, and water as per box instructions)

Marshmallow Mixture

  • 16 ounces marshmallow fluff
  • ¼ cup water

Fudge & Topping

  • 11.75 ounces hot fudge sauce (1 jar)
  • 2 packets (1.25 ounces) hot chocolate mix with mini marshmallow bits
  • 12 ounces whipped topping (such as Cool Whip)
  • Remaining hot fudge sauce for garnish
  • Mini marshmallows for decorating
  • Marshmallow bits for decorating

Instructions

  1. Bake the Cake: Preheat your oven and prepare a 9 x 13 inch baking dish. Prepare the devil’s food cake batter according to the package instructions, then pour into the dish. Bake as directed on the box until done and a toothpick inserted comes out clean.
  2. Poke the Cake: Once the cake has cooled slightly but is still warm, use the handle of a wooden spoon to poke holes about an inch apart all over the cake, going approximately two-thirds of the way through but not all the way to the bottom.
  3. Prepare Marshmallow Mixture: In a medium microwave-safe bowl, combine the marshmallow fluff and ¼ cup water. Microwave in 15-second increments, stirring each time, until the mixture is smooth and pourable.
  4. Pour Marshmallow Over Cake: Slowly pour the warmed marshmallow mixture evenly over the poke cake, making sure the mixture seeps into all the holes to add moisture and sweetness.
  5. Heat and Spread Hot Fudge: Warm the hot fudge sauce in the microwave on high for about 30 seconds until smooth. Reserve about 2 tablespoons for garnish. Spread the rest of the hot fudge evenly over the marshmallow layer on top of the cake, smoothing it out carefully.
  6. Chill the Cake: Place the cake into the refrigerator and chill for about 2 hours to let the flavors meld and the layers set.
  7. Prepare Whipped Topping: In a bowl, fold the hot chocolate mix (with mini marshmallow bits) into the whipped topping until evenly blended.
  8. Top Cake and Decorate: Spread the whipped topping mixture evenly over the chilled cake. Drizzle the reserved hot fudge on top and decorate with mini marshmallows and marshmallow bits to finish.

Notes

  • This cake is best served chilled and stays fresh in the refrigerator for up to 3 days.
  • For an extra chocolate punch, add some chocolate chips into the cake batter before baking.
  • Be careful not to poke the holes too deeply to avoid making holes through the bottom of the cake.
  • Use full-fat whipped topping for richer texture and taste.
  • Allow the marshmallow fluff to be warm and runny so it can soak well into the cake holes.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cranberry-lemon-bars-recipe/