Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan to ensure easy removal after baking.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix these dry ingredients well to form a uniform blend.
- Next, add the eggs, milk, vegetable oil, and vanilla extract to the flour mixture. Beat the mixture on medium speed for about 2 minutes. This step is vital for incorporating air into the batter, which helps create a light and fluffy texture.
- Now, stir in the boiling water. Don’t be alarmed by the thin consistency of the batter; this is exactly what you want for a tender cake. Pour the batter into the prepared pan.
- Bake the cake for 30-35 minutes. Use a toothpick to check for doneness; it should come out clean when the cake is perfectly baked.
- Once the cake is baked, remove it from the oven and let it cool slightly before poking holes all over the surface using a fork. These holes are crucial, as they will allow the marshmallow filling to seep into the cake, creating that delightful poke cake texture.
- Spread the marshmallow creme over the top of the cake, letting it fill the holes and settle into the batter.
- Allow the cake to cool for about 15 minutes to ensure that the marshmallow creme doesn’t melt away.
- Once cooled, spread the chocolate frosting over the marshmallow layer for that finishing touch of decadence.
- Allow the cake to set for a bit before serving, letting the flavors meld together beautifully.
Continue reading on the next page 👇👇