nstructions:

Bake Cake: Prepare the chocolate cake mix according to package instructions. Bake in a 9×13-inch pan and let it cool for about 10 minutes.

Poke Holes: Using the end of a wooden spoon or a straw, poke holes all over the top of the warm cake. Make sure the holes are evenly spaced.

Add Condensed Milk: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.

Drizzle Chocolate Syrup: Pour the chocolate syrup over the cake, spreading it to fill the holes.

Top with Marshmallows: Sprinkle the mini marshmallows evenly over the top of the cake.

Chill: Refrigerate the cake for at least 1-2 hours to let the flavors meld and the cake to set.

Add Whipped Topping: Spread the whipped topping over the chilled cake, smoothing it out evenly.

Garnish: Optional: sprinkle with chocolate shavings or sprinkles before serving.

Serve: Slice and enjoy your delicious marshmallow chocolate poke cake!