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Slow Cooker Rocky Road Chocolate Cake

  • 8servings
  • 3minutes

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Source: www.mixingbowl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 German Chocolate cake mix

  2. 1 pkg (3.9 oz) chocolate instant pudding

  3. 3 lrg eggs, slightly beaten

  4. 1 C sour cream

  5. 1/3 C butter, melted

  6. 1 tsp. vanilla

  7. 3-1/4 C milk, divided

  8. 1 pkg(3.4 oz) chocolate cook and serve pudding

  9. 1/2 C chopped pecans, toasted

  10. 1-1/2 C minature marshmallows

  11. 1 C semi-sweet chocolate chips Vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Beat cake mix, next 5 ingredients, and 1-1/4 C milk at medium speed for 2 minutes, scraping the sides, until well blended. Pour batter into lightly greased 4 qt. slow cooker.

  2. Cook remaining 2 C milk in a heavy nonaluminum saucepan over medium heat, stirring often, 2 - 5 minutes or just until bubbles appear. Do not boil.

  3. Sprinkle cook and serve pudding mix over batter. Slowly pour hot milk over putting. Cover and cook on LOW for 3-1/2 hours.

  4. Turn off cooker, sprinkle cake with pecans, marshmallows and chocolate chips. Let stand, partially covered, for 15 minutes or until marshmallows are slightly melted. (The cake will look like it needs to cook a little long but by the time the topping is set, it's ready to serve.) Spoon into dessert dishes and serve with ice cream if desired.

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