Prepare to embark on a decadent journey that will tantalize your taste buds and transform your dessert game forever! This Chocolate Pudding Cake with Marshmallow Mint is not just a recipe—it's a culinary adventure that combines rich chocolate, gooey marshmallows, and refreshing mint in one irresistible treat. Whether you're a chocolate lover, a dessert enthusiast, or simply looking to impress your friends and family, this cake promises to be a show-stopping sensation that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup chocolate pudding mix
- 1 cup water
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup mini marshmallows
- 1/4 cup mint chocolate chips
- 1/2 cup milk
- 1/2 cup butter (melted)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, combine the all-purpose flour, sugar, and chocolate pudding mix. Whisk together until well blended and no lumps remain.
- Create a well in the center of the dry ingredients and pour in the water, melted butter, and milk. Stir the mixture until a smooth, consistent batter forms.
- Gently fold in the mini marshmallows and mint chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a uniform layer.
- Place the pan in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes to allow the marshmallows to set and the cake to firm up.
- Optional: Garnish with additional mint chocolate chips or a light dusting of powdered sugar before serving.
- Cut into 8 equal servings and serve warm or at room temperature. Can be accompanied by a scoop of vanilla ice cream or whipped cream if desired.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- When folding in marshmallows and mint chocolate chips, use a gentle hand to avoid deflating the batter.
- For extra moisture, do not overbake—remove the cake when a few moist crumbs still cling to the toothpick.
- Let the cake cool slightly in the pan to allow marshmallows to set and prevent them from becoming too runny.
- For an elevated presentation, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a more intense mint flavor, consider adding a few drops of mint extract to the batter.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 58g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 40mg
