1 cup graham craker crumbs
1- 1/4 cups water
1/3 vegetable oil
1 jar (16 or 17oz) hot fudge or chocolate topping
1 jar (7oz) marshmellow creme
Heat oven to 350. Grease bottom only of a 13x9 pan. In a large bowl, beat cake mix, cracker crumbs, water, oil and eggs with mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour into pan.
Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 13- 14 mounds onto the batter in pan. Bake 40- 46 minutes or until toothpick inserted in the center comes out clean. Run knife around side of pan to loosen cake. Cool for 15 minutes or so.
Spoon teaspoonfuls of marshmellow creame onto warm cake; carefully spread with a knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmellow creme. Swirl topping through marshmellow creme with knife for marbled design.