Rocky Road Pudding Cake

By carvalhohm

Ingredients

• 1/2 cup (1 stick) butter, melted
• 1 1/3 cups sugar
• 1 cup all-purpose flour
• 4 large eggs, lightly beaten
• 1/3 cup unsweetened cocoa
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 teaspoon vanilla extract
• 1 cup miniature marshmallows
• Vanilla ice cream (optional)

Preparation

Step 1

In large bowl, mix together butter, sugar, flour, eggs, cocoa, pecans, cinnamon, salt, and vanilla. Pour into 3-1/2-quart round slow cooker that's been coated with cooking spray.

Cover and cook on low setting 1-1/2 hours, or until set around edges but soft in center. Turn off slow cooker. Sprinkle with marshmallows; let stand, covered, 15 minutes. Serve warm with ice cream, if desired.

Notes:

Center of cake is supposed to be little jiggly, so don't cook any longer. You'll have pudding cake consistency when finished.