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Warm Rocky Road Cake

 Warm Rocky Road Cake
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, GA
16 ServingsPrep: 20 min. Cook: 3 hours


  • 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 McCormick® Pure 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


  • 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.
  • In a small saucepan, heat remaining milk until bubbles form around
  • sides of pan; gradually pour over dry pudding mix.
  • 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, 5 minutes or until

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Warm Rocky Road Cake (continued)

Directions (continued)

  • marshmallows begin to melt. Serve warm. If desired, top with ice
  • cream. Yield: 16 servings.