Rocky Road Chocolate Cake - A Crock Pot Recipe

I put this together for a Super Bowl Party we hosted right after Mike and I got married.  It must have been delicious that time because I didn't get a bit of it!  I did go back and make it again one time when we had folks come over and it was fabulous.

1 package German chocolate cake mix

1 package chocolate instant pudding mix

3 large eggs, lightly beaten

1 cup sour cream

1/3 c. butter, melted

1 teaspoon vanilla extract

3¼ cups milk, divided

1 package chocolate cook and serve pudding mix

½ cup chopped pecans

1½ cups miniature marshmallows

1 cup semisweet chocolate morsels

vanilla ice cream

·        Beat cake mix, next 5 ingredients and 1 ¼ cups milk at medium speed with an electric mixer for 2 minutes, stopping to scrape down the sides of bowl as needed.

·        Pour batter into a lightly greased 4-quart slow cooker.

·        Cook remaining 2 cups milk in a heavy non-aluminum saucepan over medium heat, stirring often, 3-5 minutes or just until bubbles appear (do not boil); remove from heat.

·        Sprinkle cook and serve pudding mix over batter.  Slowly pour hot milk over pudding.  Cover and cook on LOW 3½ hours.

·        Meanwhile, heat pecans in a non-stick skillet over medium-low heat, stirring often, 3-5 minutes or until lightly toasted and fragrant.

·        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.

Makes:  8-10 servings

I'm not that crazy about marshmallows; so, I think this would be just as tasty without that addition.