Slow Cooker Rocky Road Pudding Cake

Facebook Pinterest    Print this recipe

Warm, rich and chocolately - topped with gooey marshmallows, more chocolate and pecans!

10 servings
As needed, Mazola® Original Cooking Spray
1 box (about 18.25 ounces) German OR dark chocolate cake mix
1 box (3.9 ounces) instant chocolate fudge pudding mix
4 eggs
2 cups (16 ounces) sour cream
1 cup cold water
3/4 cup Mazola® Corn, Canola OR Vegetable Oil
1 package (12 ounces) semi-sweet mini chocolate chips, divided
1-1/2 cups miniature marshmallows
1/2 cup chopped pecans

Spray interior of a 5 to 6-quart slow cooker with cooking spray. 

Combine cake mix, pudding mix, eggs, sour cream, water and oil in a large mixing bowl.  Beat for about 3 minutes on medium speed with an electric mixer, scraping sides as needed, until well blended. Fold in half the package of chocolate chips using a spatula or wooden spoon (measuring isn't necessary - just use about 1/2 the bag!)

Transfer batter to slow cooker; cover and cook on LOW setting for 4 to 6 hours.  Cake is done when center is slightly firm.  (The center should jiggle slightly when gently shaken). 

When cake is done, turn slow cooker setting to WARM.  Sprinkle with topping ingredients and the remaining chocolate chips.  Replace lid and continue cooking for 5 to 7 minutes, until chocolate chips are melted. 

Total Time
Slow Cooker Time 4 to 6 hours on LOW
LEAVE A review


To comment on a recipe, please login or register.


Be the first to get new recipes, tips and videos.

Related Recipes