Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep Time
15 Mins
Cook Time
3 Hours 40 Mins
Stand Time
15 Mins
Yield
Makes 8 to 10 servings

Slow-cook your way to rich, chocolatey, marshmallowey goodness.

How to Make It

Step 1

Beat cake mix, next 5 ingredients, 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-qt. slow cooker.

Step 2

Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.

Step 3

Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.

Step 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.

Step 5

Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Chef's Notes

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.

Also appeared in: Southern Living, November, 2013,Southern Living Our Best Slow Cooker Suppers

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