ROCKY ROAD CHOCOLATE CAKE (CROCK-POT)

Rocky Road Chocolate Cake (Crock-Pot) image

This rich, gooey, cake from Southern Living is "baked" in a slow cooker. It's best served warm. Topping with chocolate or vanilla ice cream is a nice touch, but not necessary because the cake is so rich!

Provided by appleydapply

Categories Dessert

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

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Ingredients

1 (18 1/4 ounce) package German chocolate cake mix
1 (4 ounce) package instant chocolate 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 1/2 ounce) package chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morsel
vanilla ice cream (optional)

Steps:

Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
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.
Sprinkle cook-and-serve pudding mix 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 to 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, and serve with ice cream, if desired.

Nutrition Facts : Calories 715.1, Fat 35.6, SaturatedFat 16.9, Cholesterol 119.5, Sodium 902.7, Carbohydrate 92.6, Fiber 4.9, Sugar 59.8, Protein 10.9