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, Georgia
Warm Rocky Road Cake
Warm Rocky Road Cake
Prep Time
20 min
Cook Time
180 min
Yield
16 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 large eggs, room temperature
- 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
- In a large bowl, combine the first 6 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 side of pan; gradually pour over contents of slow cooker.
- 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, until marshmallows begin to melt, about 5 minutes. Serve warm. If desired, serve with ice cream.
Nutrition Facts
3/4 cup (calculated without ice cream): 386 calories, 17g fat (8g saturated fat), 59mg cholesterol, 431mg sodium, 55g carbohydrate (34g sugars, 2g fiber), 6g protein.
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