S'mores Poke Cake
1-16 ounce chocolate cake mix (for this recipe, more of a milk chocolate cake mix than a dark chocolate)
1- 7 ounce jar Marshmallow Fluff or Marshmallow Creme
1/4 cup whole milk
1/2 cup mini chocolate chips
1 package graham crackers, crushed (about 1 - 1/2 cups)
Prepare cake according to box's instructions and pour into 9"x13" pan. Bake for 35-37 minutes, or until toothpick inserted into center comes out clean.
Let cake cool for 15-20 minutes, then use back of wooden spoon (or another utensil) to poke holes (about inch apart) throughout.
Remove lid and packaging from Marshmallow Fluff (or Marshmallow Creme) and microwave for 30 seconds. Add milk and microwave for 30 seconds and stir. Pour over top of cake, filling all holes.
Let sit for 20 minutes to give Marshmallow Fluff time to slowly seep into cake.
Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
Refrigerate at least 2 hours to overnight, giving cake time to absorb more of Fluff.
Torch the marshmallow fluff areas lightly before serving (to give it that burnt look) .