Mexican Hot Chocolate Brownie Cake – Roses & Whiskers

Ingredients

• 1/2 cup unsalted butter (softened to room temperature)
• 1 cup granulated sugar
• 1.38 oz. packet of hot chocolate mix (milk, dark or Mexican hot chocolate, depending on sweetness preference)
• 4 large eggs
• 16 oz. Hershey’s Simply 5 syrup (or special dark or regular, depending on preference)
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup gluten free 1-to-1 baking flour (or substitute all-purpose flour for gluten-full cake)
• 6 tbsp unsalted butter (softened to room temperature)
• 2 tbsp Crisco
• 2/3 cup marshmallow creme
• 2 1/2 cups powdered sugar
• 1/8 tsp salt (or 1/4 tsp, to taste)
• pink food coloring (optional)
• mini marshmallows (optional)
• Sprinkle Pop's "Dia De Los Muertos" mix (optional)