Total Calories: 82
1 Heat oven to 350°. Grease bottom only of rectangular pan,
13 x 9 x 2 inches, with shortening.
2 Beat cake mix, cracker crumbs, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan.
3 Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
4 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
5 Spoon teaspoonfuls of marshmallow creme onto warm cake carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme. Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.)
High Altitude (3500 to 6500 feet): Heat oven to 375°. Increase water to 1 1/2 cups decrease oil to 2 tablespoons. Add 1 tablespoon all-purpose flour to dry cake mix. Bake 43 to 48 minutes.
1 Serving: Calories 370 (Calories from Fat 110) Fat 12g (Saturated 3g) Cholesterol 45mg Sodium 370mg Carbohydrate 62g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 6%.
Betty's Tip The marshmallow creme topping makes this cake sticky, so it can be tricky to cut. To make it easier, use a knife that has been dipped in hot water. To store the cake once it has been cut, gently press plastic wrap against the cut edges of the cake, leaving the top uncovered so the plastic wrap doesn't stick.
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