Warm Rocky Road Cake
I didn’t think a cake made in a slow cooker could be so beautiful and delicious. When it’s warm it reminds me of an ooey-gooey lava cake.
—SCARLETT ELROD NEWNAN, GA
PREP: 20 MIN. • COOK: 3 HOURS • MAKES: 16 SERVINGS
1 package German chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1 cup (8 ounces) 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 (6 ounces) semisweet chocolate chips
1/2 cup chopped pecans, toasted
Vanilla ice cream, optional
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 the 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.
NOTE To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally.