Hot Chocolate Poke Cake (Print Version)

# Ingredients:

01 - 1 box (13.5 oz) milk chocolate cake mix.
02 - Ingredients called for on cake mix box.
03 - 1 teaspoon vanilla extract.
04 - 7 ounces marshmallow creme.
05 - 16 ounces Cool Whip, thawed.
06 - 1/2 cup hot cocoa mix powder.
07 - Mini marshmallows for topping.
08 - Chocolate syrup for drizzling.

# Instructions:

01 - Heat oven as directed on box. Spray 9x13 pan. Mix cake according to box, adding vanilla extract.
02 - Bake following box directions. Cool 10 minutes.
03 - Use wooden spoon handle to poke holes 1-inch apart across entire cake.
04 - Pipe marshmallow creme into each hole using piping bag or zip-top bag with corner cut.
05 - Mix Cool Whip with hot cocoa powder until well combined.
06 - Spread cocoa whipped topping over cake. Add marshmallows and chocolate syrup.
07 - Cover and refrigerate at least 6 hours or overnight.

# Notes:

01 - Two hot cocoa packets equal 1/2 cup mix.
02 - Can make homemade whipped cream instead of Cool Whip.
03 - Marshmallows soften during chill time.

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