Step 1

Bake the cake according to the instructions, but

Step 2

substitute 1 & 1/4 cup of water with 1 cup of water

Step 3

and add 1/2 cup of Kahlua Liqueur

Step 4

Bake the cake at 350 degrees F for 30-35 minutes in a 9x13 size baking dish (or just follow the back of the box for baking time)

Step 5

While the cake is cooling, start filling the cups with 1 scoop of marshmallow fluff at the bottom of each cup. About 2-3 tbsp. in each cup.

Step 6

Prepare the Whipped topping: In a bowl add 3 cups of heavy cream, 2 tbsp. of powdered sugar, and 2 packets of hot chocolate mix. Blend with an electric mixer until stiff peaks are formed and it looks like whipped cream! Be patient...it will happen!

Step 7

Cut the cake into 24 squares after it's cooled. And add 1 square in each cup.

Step 8

Add the homemade hot cocoa whipped cream into a ziplock (or piping bag if you have it); and snip a tiny hole at the corner of the bag, and then just squeeze the whipped cream over the cake.

Step 9

Dust cocoa powder over the whipped cream and add a maraschino cherry on top.

Step 10

Serve it up and Merry Christmas!