Rating: 4 stars
23 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 16

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

Recipe by Southern Living October 2008

Gallery

Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

prep:
15 mins
cook:
3 hrs 40 mins
stand:
15 mins
total:
4 hrs 10 mins
Yield:
Makes 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

  • Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

  • 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.

Advertisement
Advertisement