Slow Cooker-Rocky Road Chocolate Cake
Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. 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.
Makes 8 to 10 servings

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)

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

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. 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

Southern Living Magazine Oct. 2008 


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