Rocky Road Chocolate Cake

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

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

Yield: Makes 8 to 10 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Stand: 15 Minutes


Ingredients

  • 1 (18.25-oz.) package German chocolate cake mix
  • 1 (3.9-oz.) package chocolate instant pudding mix
  • 3 large eggs, lightly beaten
  • 1 cup sour cream
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/4 cups milk, divided
  • 1 (3.4-oz.) package chocolate cook-and-serve pudding mix
  • 1/2 cup chopped pecans
  • 1 1/2 cups miniature marshmallows
  • 1 cup semisweet chocolate morsels
  • Vanilla ice cream (optional)

Preparation

  1. 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.
  2. 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.
  3. 3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
  4. 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.
  5. 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.
Note:

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