Ingredients for Rocky Road Chocolate Cake Crock Pot
- German Chocolate Cake Mix
- Instant Chocolate Pudding Mix
- Eggs
- Sour Cream
- Butter
- Vanilla Extract
- Milk
- Pudding Mix
- 1 cup pecan halves
- Miniature Marshmallows
- Semisweet Chocolate Morsel
- Vanilla Ice Cream
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How to Make Rocky Road Chocolate Cake Crock Pot
- Preheat your slow cooker.
- In a large bowl, combine the cake mix, eggs (2 large), oil (1/2 cup vegetable oil), water (1 1/4 cup), and chocolate pudding mix (3.4 ounce package). Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides as needed.
- Lightly grease a 4-quart slow cooker.
- Pour the cake batter into the prepared slow cooker.
- In a heavy saucepan (non-aluminum), heat the remaining milk (2 cups) over medium heat. Stir frequently until bubbles appear (3-5 minutes).
- Remove from heat.
- Gently pour the hot milk evenly over the cake batter in the slow cooker.
- Cover and cook on low for 3 1/2 hours, or until a wooden skewer inserted into the center comes out clean.
- While the cake cooks, toast the pecans (1 cup) in a small nonstick skillet over medium-low heat. Stir frequently for 3-5 minutes until fragrant and lightly toasted.
- Turn off the slow cooker.
- Sprinkle the toasted pecans, mini marshmallows (10 oz bag), and chocolate chips (1 cup semi-sweet chocolate chips) evenly over the top of the cake.
- Let stand, covered, for 15 minutes to allow the marshmallows to melt slightly.
- Spoon into serving dishes and enjoy warm! A scoop of ice cream is optional but highly recommended!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
239g
Fat
84g
Carbs
30g
