Rocky Road Chocolate Cake (Slow Cooker)

A note from the magazine said, "This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve."

Prep: 15 min | Cook time: 3 hr 40 min
Stand time: 15 min | Yield: 10 servings

Ingredients

Cake

• 1 (18.25 ounce) package German chocolate cake mix
• 1 (3.9 ounce) 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 use
• 1 (3.4 ounce) package chocolate cook-and-serve pudding mix
• 1/2 cup chopped pecans
• 1 1/2 cups miniature marshmallows
• 1 cup semisweet chocolate morsels

Accompaniment (optional)

• Vanilla ice cream

Instructions

1. To make the cake: Beat cake mix, next 5 ingredients (chocolate instant pudding mix, eggs, sour cream, butter and vanilla) 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-quart slow cooker.
2. Cook remaining 2 cups milk in a heavy non-aluminum 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. 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.
6. To serve: Spoon into dessert dishes, and serve with ice cream, if desired.

Attribution

Southern Living magazine, October, 2008; posted by LuAnn B. a.k.a. "Tofu Queen."