Peppermint Hot Cocoa Cake



1 (3.9oz) box of Always Save Chocolate Instant Pudding Mix

1 ½ cups milk (any kind you want – we used Best Choice Lactose Free)

1 box Always Save Devil’s Food Cake Mix

4 cups Always Save Mini Marshmallows

1 cup Always Save Chocolate Flavored Chips

2 teaspoons Always Save dry Hot Cocoa Mix

4 peppermint candies


Heat oven to 350 degrees Fahrenheit. Prepare 13×9 inch pan with non-stick cooking spray. In a large bowl whisk together pudding mix and milk for two minutes. Add in cake mix and 2 cups of the mini marshmallows; stir until well combined. Pour batter into prepared pan and spread evenly. Sprinkle top evenly with chocolate flavored chips.

Bake for about 25 minutes or until toothpick comes out almost clean after inserted into the middle of the cake. Remove cake from oven and sprinkle the top with remaining mini marshmallows. Let cake cool for about 45 minutes. Then sprinkle dry hot cocoa mix on top. Crush peppermints and sprinkles those on top also. Optional: when serving, drizzle chocolate syrup over cake pieces for a truly decadent dessert!

From Always Save

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