• Preheat the oven according to the cake mix instructions. Prepare a 9x13 inch cake pan and spray with nonstick cooking spray.

Make The Chocolate Cake

• In a large mixing bowl, add the chocolate cake mix, eggs, buttermilk, vegetable oil, and vanilla extract. Use an electric mixer to beat on medium-high speed for about 2 minutes until smooth and thoroughly combined.
  1 box (15.25 oz) chocolate fudge cake mix, 4 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
• Pour the cake batter into the prepared cake pan.
• Bake the cake according to the box instructions. When done, remove the cake from the oven and allow it to cool slightly, for about 10 minutes, before continuing on.

Make The Pudding Filling

• Use the end of the handle of a wooden spoon to poke holes evenly across the surface of the cake, spacing them about 1-inch apart.
• In a small mixing bowl, whisk together the white chocolate instant pudding mix and half and half until thickened, about 2 minutes. Pour the pudding into each hole, then spread out the remaining pudding mixture over top the cake with a spatula.

  ^{*For a more even poke cake filling in each hole, put the pudding mixture into a large Ziploc bag and cut the corner off. Pipe it into each hole.}
  1 box (3.4 oz) instant white chocolate pudding, 1½ cups half and half
• Cover the cake pan with a lid or plastic wrap, and refrigerate for at least 1 hour.

Make The Whipped Marshmallow Frosting

• In a mixing bowl, beat the butter on medium-high speed until it turns pale in color and fluffy, about 1 minute.
  1 cup (2 sticks) butter
• Add in the marshmallow fluff and continue beating until both ingredients are fully blended and whipped.

  ^{*This may take a couple minutes to fully incorporate so don't try to rush it.}
  1 jar (13 oz) marshmallow fluff
• Slowly add in the powdered sugar, 1 cup at a time, beating on low speed after each addition. Increase the speed to medium-high once all the powdered sugar has been added, and mix until thoroughly combined.
  4 cups powdered sugar
• Add in the heavy cream and vanilla extract, and continue beating until the frosting looks airy and smooth, and it reaches a creamy and spreadable consistency.
  2-4 tablespoons heavy cream, 1 teaspoon vanilla extract
• Remove the chilled poke cake from the fridge and spread the frosting generously over the cake in an even layer. Sprinkle with the garnishes. Cut into squares and enjoy!

  ^{*Wait to add the garnishes until right before serving. If you want the cake chilled, then frost it and cover it again, and put it back into the fridge until you're ready to serve it. I prefer the frosting chilled so I always refrigerate it for 4-6 hours before serving.}
  mini marshmallows, crushed graham crackers, Hershey's milk chocolate bar