Ingredients
1 package chocolate cake mix (regular size)1 cup confectioners’ sugar2 tablespoons baking cocoa6 tablespoons heavy whipping cream1/2 teaspoon vanilla extract6 tablespoons caramel ice cream topping4 cups miniature marshmallows1 cup chopped pecans
Preparation
Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan.
Meanwhile, for frosting, combine confectioners’ sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting. Sprinkle with marshmallows; return to the oven for 5 minutes or until marshmallows are softened.
Drizzle with remaining caramel topping; sprinkle with nuts. Drizzle with remaining frosting. Cool on a wire rack.
