Toasted Marshmallow-Chocolate Pudding Cake

By carol gorman

Ingredients

• 1 pkg. (2-layer size) devil's food cake mix
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
• 1 qt. (4 cups) cold milk
• 4 cups JET-PUFFED Miniature Marshmallows

Details

Servings 24
Preparation time 30mins
Cooking time 165mins
Adapted from kraftrecipes.com

Preparation

Step 1

Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.

Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.

Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.