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Prep 10min
Total3hr0min
Servings12
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Ingredients
1
box Betty Crocker™ Super Moist™ Cake Mix Milk Chocolate
1 1/4
cups water
1/3
cup vegetable oil
3
eggs
1
package (10 oz) marshmallows
1/2
cup milk
1
tablespoon lemon juice
1/2
teaspoon vanilla
1
container (8 oz) whipped topping, thawed
3
Nature Valley™ oats 'n honey crunchy granola bars, crumbled
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Steps
1
Preheat oven to 350°F (325°F for dark/nonstick pan). Lightly grease and flour the bottom only of a 13-by-9-inch baking dish and set aside.
2
In a large bowl, combine cake mix, water, oil and eggs. Using the paddle attachment of a stand mixer or an electric hand mixer, beat on low speed 30 seconds, then increase speed to medium and beat for 2 minutes.
3
Pour batter in prepared baking dish and bake 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool 15 minutes.
4
Meanwhile, make the marshmallow topping: In a small saucepan over medium heat, melt marshmallows and milk, stirring often, until smooth. Remove from heat and stir in lemon juice and vanilla.
5
Using the handle of a wooden spoon or spatula, poke holes in cake about every 1/2 inch. Pour marshmallow topping evenly over cake. Cover tightly with plastic wrap and chill 2 hours in refrigerator to set.
6
Remove plastic wrap from fully set cake and frost top with whipped topping. Sprinkle with Nature Valley granola bar crumbs and serve.
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No nutrition information available for this recipe
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