Chocolate Souffle Pudding Cake – a delicious recipe with marshmallows, cake mix, water, eggs, brown sugar, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
2406
kcal
Calories
219
g
Fat
115
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups mini marshmallows, 1 (18 ounce) package devil's food cake mix, 1 1/3 cups water, 3 eggs, and more.
Yes, Chocolate Souffle Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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