Chocolate covered marshmallows and nuts fill and top this amazingly delicious and moist chocolate cake.
INGREDIENTS
Servings: 4
German chocolate cake mix
1 package (18.25 oz)
Instant chocolate pudding mix
1 package (3.9 oz)
Eggs, lightly beaten
3
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)
Pecans
½ cup, chopped
Miniature marshmallows
1 ½ cups
Semisweet chocolate morsels
1 cup
Vanilla ice cream
for serving
DIRECTIONS
- 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.
- 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.
- Sprinkle the cook-and serve pudding mix over the batter. Cover with hot milk.
- Set the slow cooker on low; cook, covered, for 3 and a half hours.
- Toast (3 to 5 minutes) pecans in a small skillet over medium-low heat, stirring often.
- Turn the slow cooker off.
- Sprinkle the cake with pecans, chocolate morsels and marshmallows. Let the marshmallows melt slightly (about 15 minutes).
- Serve with ice cream.
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