Rocky Road Cake (slow cooker style) Recipe

  • 1 box German chocolate cake mix
  • 1 package chocolate instant pudding mix (3.9 oz pkg)
  • 3 eggs, lightly beaten (large)
  • 1 cup sour cream
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/4 cups milk, divided
  • 1 package chocolate cook and serve pudding mix (3.4 ounce package)
  • 1/2 cup chopped pecans
  • 1 1/2 cups miniature marshmallows
  • 1 cup semisweet chocolate morsels
  • Vanilla Ice cream (optional)
Beat cake mix, next 5 ingredients and 1 1/4 cups milk at medium speed with an electric mixer for 2 minutes, stopping to scrape down sides as needed. Pour batter into lightly greased 4-qt. slow cooker. Cook remaining 2 cups milk in a heavy non-aluminum saucepan over medium heat stirring often, 3-5 minutes or just until bubbles appear (do not boil). Remove from heat. Sprinkle cook and serve pudding over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. Meanwhile heat pecans in a small nonstick skillet over medium low heat, stirring often 3 - 5 minutes or until lightly toasted and fragrant. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, Serve with ice cream, if desired.

This cake will look like it needs to cook just a little longer but by the time the topping is set, it's ready to serve.

Makes 8-10 servings

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