1. Prepare and Bake the Cake: Creating a Chocolatey Foundation

1. Preheat Oven: Preheat your oven to the temperature specified on the cake mix box (usually 350°F or 175°C).
2. Grease Pan: Grease a 9×13 inch baking pan with butter or non-stick cooking spray.
3. Prepare Cake Mix: Prepare the chocolate cake mix according to the directions on the box. This typically involves combining the cake mix with water, oil, and eggs. Beat with an electric mixer or whisk until well combined.
4. Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake according to the package directions, or until a wooden toothpick inserted into the center comes out clean.
5. Cool Slightly: Let the cake cool in the pan for about 10 minutes.

2. Poke and Fill: Infusing with Marshmallow Creme

1. Poke Holes: While the cake is still warm, use the handle end of a wooden spoon (or a similar tool, like a thick chopstick) to poke holes all over the top of the cake. Space the holes about 1 inch apart and make sure to poke them all the way down to the bottom of the pan.
2. Prepare Marshmallow Creme: In a microwave-safe bowl, combine the marshmallow creme (7 oz jar) and 2 tablespoons of water.
3. Microwave: Microwave the mixture for 20 seconds.
4. Stir: Remove from the microwave and stir until the marshmallow creme and water are well incorporated and the mixture is smooth and pourable.
   • Troubleshooting: If the marshmallow creme is still too thick to pour, microwave it for an additional 10 seconds and stir well again.
5. Pour Over Cake: Slowly and evenly pour the marshmallow creme mixture over the warm cake, making sure it seeps into all the poked holes. Use a rubber spatula or the back of a spoon to spread the marshmallow creme and help it penetrate the holes.

3. Add Fudge Layer: A Rich Chocolate Infusion

1. Heat Fudge Sauce: Heat the chocolate fudge sauce according to the directions on the jar. This usually involves microwaving it for a short period or heating it gently on the stovetop.
2. Spread Over Cake: Once the fudge sauce is warm and pourable, spread it evenly over the top of the cake, covering the marshmallow creme layer.
3. Cool Completely: Allow the fudge sauce to cool and set completely.

4. Prepare the Hot Cocoa Whipped Topping: A Light and Fluffy Finish

1. Combine Whipped Topping and Hot Chocolate Mix: In a medium bowl, gently fold together the thawed whipped topping and the hot chocolate mix until well combined.

5. Top and Decorate: The Final Touches

1. Spread Whipped Topping: Once the cake and fudge layer are completely cool, spread the chocolate-infused whipped topping evenly over the cake.
2. Refrigerate: Place the cake in the refrigerator for at least an hour to allow the flavors to meld and the topping to set.
3. Garnish: When you’re ready to serve, sprinkle the mini marshmallows and mini chocolate chips evenly over the top of the cake.
4. Slice and Serve: Slice the Hot Cocoa Poke Cake into squares and serve.