1 pkg. 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
1/3 c. semi-sweet chocolate chips
Chocolate Glaze (see below)

Heat oven to 350 degrees. 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, the water, oil and eggs on low speed 30 seconds. Beat on medium speed 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 dry cake mix 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.

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.