Ingredients
Scale
- 1 box (15.25 ounces) chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped nuts (pecans or walnuts recommended)
- 1 cup chocolate frosting
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Prepare the cake batter according to the instructions on the chocolate cake mix box, using water, oil, and eggs.
- Step 2: Stir in the semisweet chocolate chips, mini marshmallows, and chopped nuts into the prepared cake batter. Mix until evenly distributed.
- Step 3: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 4: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Step 5: Once the cake is completely cool, frost the top with the chocolate frosting. You can create a "nest" effect by swirling the frosting and creating a slightly uneven surface.
- Step 6: Decorate the top of the frosted cake with additional mini marshmallows, chocolate chips, and/or candy eggs to resemble an Easter egg nest.
Notes
- Store leftover cake, tightly covered, at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a warm, gooey treat, reheat individual slices briefly in the microwave until heated through.
- Serve this fun cake as a centerpiece for your Easter brunch or dessert table, perfect for sharing with family and friends.
- To prevent the marshmallows from sinking completely to the bottom, gently fold them into the batter towards the end of mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American