- 1 Yellow Cake Mix
- 1 cup Graham Cracker Crumbs
- 1 1/2 cups Water
- 1/3 cup Canola Oil
- 3 Eggs
- 1 16 oz. Hot Fudge Topping (or chocolate topping)
- 1 7 oz. Marshmallow Creme
Heat oven to 350 F. Grease bottom only of 9 x 13 pan cooking spray.
In large bowl, beat cake mix, cracker crumbs, water, oil and eggs with ellectric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool 15 minutes.
Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow cream. Swirl topping through marshmallow creme with knife for marbled desighn. Cool 2 hours. Store uncovered at room termperature. Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.