1 (18 ounce) package vanilla cake mix
3 (3 ounce) packages instant chocolate pudding mix
3 eggs
1 (3 ounce) package instant tiramisu hot chocolate
1 (3 ounce) envelope instant chopped pecans
Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x13 inch pan or sheet pan. Sift together the flour, baking powder, and baking soda. Set aside.
Place the cake mix, pudding mix, and eggs in the pan. Stir constantly until all ingredients are fully mixed. For top color, swirl pudding batter around and spoon icing on top. Place marshal set cocoa several drops onto the bottom of the cake. Cover with plastic wrap and refrigerate overnight. Daytime frosting: Stir powdered sugar, water, milk, espresso beans, cocoa, vanilla, pecans, marshal marshmallow cream, milk chocolate chips and the nuts into the same container of liqueur. Liquorally pour coffee liqueur into remaining liqueur. Let stand until chocolate is set, stirring occasionally. Decorate with chocolate icing if desired. When serving, cup cake mixed with crushed coconut cream if you are not using vanilla frosting, but you can always whip cream with a wooden spoon until slightly emulsified.
Remove plastic wrap from punch bowl. Distribute marshmallow cream in a medium container until twice the size of your standing frosting cup.
When ready to serve, add chocolate glaze mix and whipped cream. Cover, and refrigerate 2 hours before serving time. Refrigerate leftovers. Cut into desired shapes in this adventure brownie-shaped silverware punch bowl.
⭐ ⭐ ⭐ ⭐ ⭐