1 box fudge or chocolate cake mix
1 (12 oz.) bag semi-sweet chocolate chips
1 can evaporated milk
1/4 c. butter
1/2 (7 oz.) jar marshmallow cream
1/2 tsp. instant coffee granules (optional)

Prepare and bake cake according to package directions, using a greased and floured 9 x 13-inch pan with a deeper depth than 2-inches (disposable aluminum lasagna pans work well). Remove from oven and begin preparing fudge sauce.

In a double boiler, combine remaining ingredients, using coffee granules only if you want a mocha flavored fudge. As chips begin to melt, begin stirring. Stir with a whisk frequently until chips, butter and marshmallow cream have all melted, blending well. With the handle of a wooden or plastic mixing spoon, poke holes in the still fairly warm cake. Pour all of hot fudge sauce evenly over cake, letting it drizzle down into holes and soak into cake.

Serve this very rich cake warm with vanilla ice cream. Cake is easier served by spooning it out rather than cutting.