Warm Rocky Road Cake

Photo by Nicole S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package German chocolate cake mix (regular size)

  • 1

    package (3.9 ounces) instant chocolate pudding mix

  • 1

    cup sour cream

  • 1/3

    cup butter, melted

  • 3

    eggs

  • 1

    teaspoon vanilla extract

  • 3-1/4

    cups 2% milk, divided

  • 1

    package (3.4 ounces) cook-and-serve chocolate pudding mix

  • 1-1/2

    cups miniature marshmallows

  • 1

    cup semisweet chocolate chips

  • 1/2

    cup chopped pecans, toasted

  • Vanilla ice cream, optional

Directions

1. In a large bowl, combine the first six ingredients; add 1-1/4 cups milk. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Sprinkle cook-and-serve pudding mix over batter. 2. In a small saucepan, heat remaining milk until bubbles form around sides of pan; gradually pour over dry pudding mix. 3. Cook, covered, on high 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. 4. Turn off slow cooker. Sprinkle marshmallows, chocolate chips and pecans over cake; let stand, covered, 5 minutes or until marshmallows begin to melt. Serve warm. If desired, top with ice cream.

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