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Slow Cooker Rocky Road Pudding Cake

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

 
 
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SKILL LEVEL
Serves
10 servings
 
 
Mazola®
 
 
Ingredients
 
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
Topping
1-1/2 cups miniature marshmallows
1/2 cup chopped pecans
 
 
 
 
Instructions
 

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
 
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