1 tablespoon butter, softened
1 (16.3 oz) can homestyle buttermilk biscuits (8 biscuits)
1 (10.2 oz) can homestyle buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup butter
1/2 cup hot fudge ice cream topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon cocoa

heat oven to 350°. grease a 12-cup fluted tube cake pan with 1 tablespoon butter. cut all 13 biscuits into quarters; set aside.

in a large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. microwave, uncovered, on HIGH 1-2 minutes, stirring once, until melted. using wire whisk, stir until smooth.

in a medium bowl, stir sugar and cocoa until blended.

carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. add another 1/4 of the biscuits, gently folding in to coat. using tongs, remove biscuits from chocolate, letting excess chocolate drip off. drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. layer biscuits in cake pan. repeat with remaining biscuits. sprinkle any remaining sugar mixture over biscuits.

bake 30-40 minutes or until biscuits are deep golden and no longer doughy in center. cool in pan 5 minutes. place heatproof serving plate upside down over pan; carefully turn plate and pan over. remove pan; immediately scrape any remaining topping in pan onto bread. pull apart warm bread to serve.

12 servings