1. Prepare the cake according to the box's instructions and pour into a 9"x13" pan. Bake for 35-37 minutes, or until a toothpick inserted into the center of the cake comes out clean.
2. Let the cake cool for 15-20 minutes, then use the back of a wooden spoon (or other utensil) to poke holes all over it.
3. Microwave Marshmallow Fluff for 30 seconds, then stir and pour it over the top of the cake, filling all of the holes. Let it sit for 20 minutes to give the Fluff time to slowly seep into the cake. Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
4. Refrigerate for at least 2 hours to overnight, giving the cake time to absorb more of the Fluff.
2. Let the cake cool for 15-20 minutes, then use the back of a wooden spoon (or other utensil) to poke holes all over it.
3. Microwave Marshmallow Fluff for 30 seconds, then stir and pour it over the top of the cake, filling all of the holes. Let it sit for 20 minutes to give the Fluff time to slowly seep into the cake. Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
4. Refrigerate for at least 2 hours to overnight, giving the cake time to absorb more of the Fluff.
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