Slow cooker

Rocky Road Chocolate Cake

20 m
4 h 0 m
Ready in:
4 h 20 m
Chocolate covered marshmallows and nuts fill and top this amazingly delicious and moist chocolate cake.
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Servings: 4
German chocolate cake mix
1 package (18.25 oz)
Instant chocolate pudding mix
1 package (3.9 oz)
Eggs, lightly beaten
Sour cream
1 cup
Unsalted butter
1/3 cup, melted
Vanilla extract
1 tsp
Milk - 2+1 ¼ cups
Chocolate cook-and-serve pudding mix
1 package (3.4 oz)
½ cup, chopped
Miniature marshmallows
1 ½ cups
Semisweet chocolate morsels
1 cup
Vanilla ice cream
for serving
  1. Add the first 5 ingredients (from cake mix to vanilla extract) in a large bowl; beat them well with an electric mixer. Pour the batter into the slow cooker pot.
  2. Heat the remaining 2 cups of milk to boil in a heavy saucepan (non-aluminum) over medium heat until bubbles appear (do not boil!). Remove from heat immediately.
  3. Sprinkle the cook-and serve pudding mix over the batter. Cover with hot milk.
  4. Set the slow cooker on low; cook, covered, for 3 and a half hours.
  5. Toast (3 to 5 minutes) pecans in a small skillet over medium-low heat, stirring often.
  6. Turn the slow cooker off.
  7. Sprinkle the cake with pecans, chocolate morsels and marshmallows. Let the marshmallows melt slightly (about 15 minutes).
  8. Serve with ice cream.
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