WARM ROCKY ROAD CAKE RECIPE
When it's warm, this reminds me of super-moist lava cake. And until I made this, I didn't think a slow-cooker cake could be so attractive. It's a real winner. -Scarlett Elrod, Newnan, GA
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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.
- In a small saucepan, heat remaining milk until bubbles form around sides of pan; gradually pour over dry pudding mix.
- Cook, covered, on high 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs.
- 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.
- Yield: 16 servings.
- Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
- Originally published as Warm Rocky Road Cake in Simple & Delicious
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