Rocky Road Crock Pot Cake

You Need:
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 (i used vanilla)*
1/2 cup chopped pecans (optional- i didn’t use)
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morsels
Vanilla ice cream (optional)

Directions:

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer (used my Kitchen Aid) 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy non aluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
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. (optional if using pecans) 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. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.

Recipe from: bless this food

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2 Responses to Rocky Road Crock Pot Cake

  1. Nikki says:

    Bailey wants this, so I will have to make this soon. I’ll just have to try to not eat it all!

  2. Joy says:

    I’ll bet to someone who loves chocolate this looks heavenly. I’ll bet it smells good while cooking.

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