Warm Rocky Road Cake

Total Time

Prep: 20 min. Cook: 3 hours

Makes

16 servings

Updated: Jan. 26, 2023
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 Recipe photo by Taste of Home

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

  1. 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.
  2. In a small saucepan, heat remaining milk until bubbles form around side of pan; gradually pour over contents of slow cooker.
  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, 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.