Monday, January 23, 2012

Slow Cooker Rocky Road Chocolate Cake

This cake was so delicious! My only disappointment was in not being able to take a really good picture of the finished result. I made this for company and there just was not enough time to fix the lighting. If you want to see a good picture, check out My Recipes. I don't think this recipe originated there however, it's one of several places it's posted on the web.

I learned one valuable lesson from making this cake - never add melted, hot butter while the mixer is whipping around the bowl on high. It flew everywhere!

  • 1 (18.25-oz.) package German chocolate cake mix
  • 1 (3.9-oz.) package chocolate instant pudding mix
  • 3 large eggs, lightly beate
  • 1 cup sour cream
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/4 cups milk, divide
  • 1 (3.4-oz.) package chocolate cook-and-serve pudding mix
  • 1/2 cup chopped walnuts
  • 1 1/2 cups miniature marshmallow
  • 1 cup semisweet chocolate morsels
  1. Beat cake mix, instant pudding, eggs, sour cream, butter and vanilla. Add 1 1/4 cups milk at medium speed with an electric mixer 2 minutes 
  2. Pour batter into a lightly greased 4-qt. slow cooker. (I used a 6 qt since my son broke my 4qt.)
  3. 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.
  4. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
  5. Turn off slow cooker. Sprinkle cake with walnuts, marshmallows, and chocolate morsels. 
  6. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

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