This is a print preview of "Rocky Road Slow-Cooker Cake" recipe.

Rocky Road Slow-Cooker Cake Recipe
by Ronda

Rocky Road Slow-Cooker Cake

If you love chocolate, you will adore this cake.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 10

Ingredients

  • 1 box German Chocolate Cake mix
  • 1 (4-ounce) package Chocolate Instant Pudding mix
  • 3 large eggs, slightly beaten
  • 1 cup sour cream
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/4 cup milk
  • 1 (3.5-ounce) package Chocolate Cook and Serve Pudding mix
  • 2 cup milk
  • 1/2 cup pecans, chopped
  • 1 1/2 cups miniature marshmallows
  • 1 cup Semisweet chocolate chips

Directions

  1. Beat the cake mix, instant pudding mix, eggs, sour cream, butter, vanilla extract, and 1 1/4 cup milk in the bowl of a stand mixer for 2 minutes. Pour into a lightly greased 4-quart slow-cooker.
  2. Meanwhile, heat 2 cups milk in a saucepan for 3 to 5 minutes. Do not boil. Sprinkle the dry Cook and Serve pudding mix over the cake mixture in the slow-cooker. Slowly pour milk over the dry pudding mix. Cover and cook on LOW for 3 1/2 hours.
  3. During the cooking time, toast the pecans in a non-stick skillet for 3 to 5 minutes.
  4. After 3 1/2 hours, turn off the slow-cooker and spinkle with pecans, marshmallows, and chocolate chips.
  5. Let stand for 15 minutes before serving.