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1 pkg. Betty Crocker SuperMoist chocolate fudge cake mix
2/3 c. water
3 tbsp. vegetable oil
2 eggs
1 3/4 c. chilled whipping cream
2/3 c. miniature marshmallows
2/3 c. coarsely chopped walnuts
1/2 c. semi-sweet chocolate chips
Chocolate Glaze (below)

Heat oven to 350 degrees. Grease and dust with sugar pie plate, 9 x 1 1/4 inches. Reserve 1 2/3 cup lightly packed cake mix (dry). Beat remaining cake mix, the water, oil and eggs in medium bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl frequently, 2 minutes. Spread in pie plate. Bake until cake springs back when touched lightly in center, 30 to 35 minutes; cool completely. Beat whipping cream and reserved cake mix (dry) until stiff. Fold in marshmallows, walnuts and chocolate chips. Spread over cooled cake. Prepare Chocolate Glaze; immediately drizzle over top. Refrigerate at least 2 hours before serving. Refrigerate any remaining dessert.


Heat 1 tablespoon whipping cream, 1 teaspoon butter and 1 ounce coarsely chopped semi-sweet chocolate over medium heat, stirring frequently, until chocolate is melted and smooth.

High Altitude Directions (3500 to 6500 feet) : Heat oven to 375 degrees. Use 10 inch pie plate. Stir 3 tablespoons Gold Medal all-purpose flour into cake mix (dry). Increase water to 3/4 cup plus 3 tablespoons; decrease oil to 2 tablespoons. Bake 25 to 30 minutes. Beat whipping cream mixture until soft peaks form.

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