Preparation Steps

• Preheat oven to 325°F. Spray a 10-inch bundt pan liberally with baking spray.
• Sift together the flour, baking soda, cocoa powder, and dry hot chocolate mix. Set aside.
• In a large mixing bowl or stand mixer, cream together the butter and cream cheese until smooth. Add sugar and beat on medium speed for about 2 minutes until light and fluffy.
• Melt 3 ounces of milk chocolate in a microwave-safe bowl at 50% power in 30-second increments, stirring after each. Add melted chocolate to the butter mixture and mix until incorporated.
• Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
• Slowly add the sifted dry ingredients to the batter while mixing on low speed. Mix just until combined, do not overmix.
• Pour batter into prepared bundt pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
• To make the glaze, melt 6 ounces of milk chocolate, 2 tablespoons dry hot chocolate mix, 0.25 cups heavy cream, and 1 tablespoon butter together in a small saucepan over low heat, stirring frequently until smooth.
• Remove glaze from heat and let it sit for 10 minutes to thicken slightly.
• Pour the glaze over the cooled bundt cake and garnish with mini marshmallows or marshmallow bits.