Best Rocky Road Crock Pot Cake Recipes

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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

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

ROCKY ROAD CHOCOLATE CAKE (CROCK-POT)



Rocky Road Chocolate Cake (Crock-Pot) image

I was looking for a great recipe for a family reunion. They were scraping the pot on this one.

Provided by Jennifer Smith

Categories     Cakes

Time 4h30m

Number Of Ingredients 11

18 1/4 oz cake mix, german chocolate
4 oz instant chocolate pudding mix
3 large eggs, lightly beaten
1 c sour cream
1/3 c butter, melted
1 tsp vanilla extract
3 1/4 c milk, divided
3 1/2 oz cook and serve chocolate pudding mix
1/2 c pecans, chpped
1 1/2 c miniature marshmallows
1 c semi-sweet chocolate morsels

Steps:

  • 1. 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
  • 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 heatSprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
  • 3. 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.

ROCKY ROAD CROCK POT CAKE



Rocky Road Crock Pot Cake image

So i was looking for a crock pot dessert & stumbled across this one. It sounded good, it looked good- so i had to give it a go.

Provided by Opal Jackson-Cakmak

Categories     Other Desserts

Number Of Ingredients 1

i mixed the pudding up before i poured it into the crockpot- success! no nasty clumps & it was perfect!

Steps:

  • 1. 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)
  • 2. Directions: 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.

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