Rocky Road Crock Pot Cake
Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.
Yield: Makes 8 to 10 servings
1 pkg German chocolate cake mix (18.25 oz)
1 pkg instant chocolate pudding mix (3.9 oz)
3 large eggs, slightly beaten
1 C sour cream
1/3 C butter, melted
1 tsp vanilla
3 ¼ C milk, divided: 1 ¼ and 2 C divisions
1 pkg. chocolate cook-and-serve pudding mix (3.4 oz)
½ C chopped pecans
1 ½ C mini marshmallows
1 C semi-sweet chocolate chips
Beat cake mix with next 5 ingredients plus 1 ¼ C milk with an electric mixer for 2 minutes, scraping down the sides of the bowl as needed.
Pour batter into lightly greased 4 qt. crock pot (I used 6 qt. and slightly less cooking time).
Heat remaining 2 C milk in non-aluminum saucepan, heating and stirring just until scalded.
Sprinkle cook-and-serve pudding over the batter and slowly pour hot milk over the pudding.
Cover and cook on low 3 ½ hours. Meanwhile heat chopped pecans in a small nonstick skillet on medium-low heat, 3-5 minutes until lightly toasted and fragrant.
Turn off slow cooker when time is up, or when cake seems set and not soupy or jiggly.
Sprinkle cake with pecans, marshmallows and choc.chips. Let stand 15 min. or until marshmallows slightly melted. Serve warm with ice cream.
Makes 12 large servings or possibly 18-20 smaller “just right” servings.
From Southern Living magazine, Oct. 08
Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.
Yield: Makes 8 to 10 servings
1 pkg German chocolate cake mix (18.25 oz)
1 pkg instant chocolate pudding mix (3.9 oz)
3 large eggs, slightly beaten
1 C sour cream
1/3 C butter, melted
1 tsp vanilla
3 ¼ C milk, divided: 1 ¼ and 2 C divisions
1 pkg. chocolate cook-and-serve pudding mix (3.4 oz)
½ C chopped pecans
1 ½ C mini marshmallows
1 C semi-sweet chocolate chips
Beat cake mix with next 5 ingredients plus 1 ¼ C milk with an electric mixer for 2 minutes, scraping down the sides of the bowl as needed.
Pour batter into lightly greased 4 qt. crock pot (I used 6 qt. and slightly less cooking time).
Heat remaining 2 C milk in non-aluminum saucepan, heating and stirring just until scalded.
Sprinkle cook-and-serve pudding over the batter and slowly pour hot milk over the pudding.
Cover and cook on low 3 ½ hours. Meanwhile heat chopped pecans in a small nonstick skillet on medium-low heat, 3-5 minutes until lightly toasted and fragrant.
Turn off slow cooker when time is up, or when cake seems set and not soupy or jiggly.
Sprinkle cake with pecans, marshmallows and choc.chips. Let stand 15 min. or until marshmallows slightly melted. Serve warm with ice cream.
Makes 12 large servings or possibly 18-20 smaller “just right” servings.
From Southern Living magazine, Oct. 08
courtesy of Chris B.
1 comment:
That looks so yummy...I so need to make it.
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