Chocolate Souffle Pudding Cake

This is the classic hot fudge pudding cake with a twist--it starts with a cake mix and has mini marshmallows that give it more of a souffle-like finish--without the souffle worries! Best served warm, but can be stored for up to a week in the fridge--the sauce on the bottom of the cake will just be thicker. Works best with a cake mix, such as Duncan Hines, that does not have pudding in the mix.

• Ready In: 55 mins
• Serves: 16

Ingredients

• 2  cups mini marshmallows
• 1 (18 ounce) package  devil's food cake mix
• 1 1⁄3 cups water
• 3  eggs
• 2  cups brown sugar, packed
• 1⁄2 cup cocoa powder
• 3 1⁄2 cups boiling water

Directions

1. Preheat oven to 375. Spray a 13x9 inch baking pan with non-stick spray.
2. Scatter marshmallows evenly over bottom of pan.
3. Place the cake mix, 1 1/3 c water, and eggs in mixing bowl. Mix on low speed for 1 minute, scraping sides frequently.
4. Increase mixer speed to medium and beat 2 minutes more. Pour batter over marshmallows in prepared pan.
5. Mix brown sugar and cocoa together and sprinkle evenly over the batter.
6. Carefully pour boiling water over the batter and place pan in oven.
7. Bake just until cake is firm around the edges, but still jiggly in the middle, and the sauce is starting to bubble up around the edges, about 45-50 minutes.
8. Remove from oven and cool for 20 minutes before serving.