1 pkg. 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. chopped walnuts
1/2 c. semi-sweet chocolate chips

Grease and dust with sugar pie plate, 9 x 1 1/4 inches. Reserve 1 2/3 cups lightly packed cake mix (dry). Beat remaining cake mix, water, oil and eggs in a medium bowl on low speed, 30 seconds. Beat on medium speed, scraping bowl frequently 2 minutes. Spread in pie plate. Bake at 350 degrees until cake springs back when touched lightly in center, 30-35 minutes; cool completely.

Beat whipping cream and reserved dry cake mix until stiff. Fold in marshmallows, nuts 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.

CHOCOLATE GLAZE:

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.