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Chocolate Caramel Marshmallow Ooey Gooey Cake

Chocolate Caramel Marshmallow Ooey Gooey Cake

Delve into the bliss of Chocolate Caramel Marshmallow Ooey Gooey Cake, a rich dessert that oozes with flavor and delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 box Chocolate cake mix a quick and easy way to start your decadent dessert.
  • 3 large eggs provide moisture and help bind the ingredients for a fluffy cake.
  • ½ cup Unsalted butter, melted adds rich flavor; you can substitute with coconut oil for a dairy-free option.
For the Filling
  • 1 can Sweetened condensed milk creates the ooey-gooey texture that you won't be able to resist.
  • ½ cup Caramel sauce drizzled on top for an extra layer of sweetness; consider homemade for a personal touch.
For the Toppings
  • 2 cups Mini marshmallows provide fluffy goodness and a lovely golden crust when baked.
  • 1 cup Chocolate chips sprinkle some on top for an extra chocolatey burst; use dark chocolate for a deeper flavor.
Optional Dusting
  • 1 cup Powdered sugar adds a lovely touch of sweetness and makes your cake look stunning!

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • spatula
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly to prevent sticking.
  2. Mix the chocolate cake mix, eggs, and melted butter in a large bowl until the mixture is smooth and well combined.
  3. Press the mixture evenly into the prepared dish, creating a solid base for your ooey gooey filling.
  4. Bake for 15 minutes in your preheated oven, until the base is set but not fully cooked.
  5. Pour sweetened condensed milk over the baked base, ensuring that the entire surface is covered.
  6. Drizzle caramel sauce over the sweetened condensed milk, then sprinkle mini marshmallows and chocolate chips all over the top.
  7. Bake again for 20–25 minutes until the marshmallows are golden and the center is gooey.
  8. Cool the cake slightly after removing it from the oven, then dust with powdered sugar if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 250mgPotassium: 100mgFiber: 2gSugar: 35gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Serve warm for the best experience; Optional: Serve with a scoop of vanilla ice cream for an indulgent treat.

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