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Warm Rocky Road Cake

Name: Warm Rocky Road Cake
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 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

4 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 3 hours

Makes

16 servings

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

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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 sides 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.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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.