Marshmallow Oreo Fudge Cake
This Marshmallow Oreo Fudge Cake is rich and gooey and perfect for a holiday desert! The pumpkin in the cake makes it extra moist.
Ingredients
Cake
- 1/2 cup butter softened
- 1 cup cocoa powder
- 1 1/2 cup granulated sugar
- 1 tsp salt
- 3 eggs
- 1 cup pumpkin puree
- 2 1/2 cup all purpose flour
- 1 cup mini marshmallows
- 12 oreos chopped
Topping
- 10 oz chocolate syrup
- 8 oz whipped topping
- 6 oreos chopped
Instructions
Cake
- Preheat oven to 350
- In a large mixing bowl beat butter, oil, cocoa, and sugar until smooth.
- Add pumpkin, eggs, and salt and mix again.
- Slowly add in flour and mix until combined.
- Stir in oreos and marshmallows.
- Spread into a greased 9x13" pan.
- Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Topping
- Let the cake cool about 10 minutes, then poke holes all over the cake and pour chocolate syrup evenly over the cake.
- Let cool completely, then spread whipped topping over the cake and sprinkle the chopped oreos on top.
- Store covered in the refrigerator.