Rocky Road Crock Pot Cake

By Bailey1_

Ingredients

• You Need:
• 1 (18.25-oz.) package German chocolate cake mix*
• 1 (3.9-oz.) package chocolate instant pudding mix*
• 3 large eggs, lightly beaten
• 1 cup sour cream
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 3 1/4 cups milk, divided
• 1 (3.4-oz.) package chocolate cook-and-serve pudding mix (i used vanilla)*
• 1/2 cup chopped pecans (optional- i didn't use)
• 1 1/2 cups miniature marshmallows
• 1 cup semisweet chocolate morsels
• Vanilla ice cream (optional)

Details

Adapted from blessthisfood.blogspot.com

Preparation

Step 1

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer (used my Kitchen Aid) 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. *Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4. (optional if using pecans) Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.