Warm Rocky Road Cake

Total Time:Prep: 20 min. Cook: 3 hours

Recipe by Scarlett Elrod

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 26, 2023

When it's warm, this reminds me of super moist lava cake. And until I made this, I didn't think a slow-cooker cake could be so attractive. It's a real winner. —Scarlett Elrod, Newnan, Georgia

TEST KITCHEN APPROVED

Warm Rocky Road Cake

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Yield:16 servings
Prep:20 min
Cook:3 hours
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Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup sour cream
  • 1/3 cup butter, melted
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3-1/4 cups 2% milk, divided
  • 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
  • 1-1/2 cups miniature marshmallows
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted
  • Vanilla ice cream, optional
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Directions

  1. 1
    In a large bowl, combine the first 6 ingredients; add 1-1/4 cups milk. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Sprinkle cook-and-serve pudding mix over batter.
  2. 2
    In a small saucepan, heat remaining milk until bubbles form around side of pan; gradually pour over contents of slow cooker.
  3. 3
    Cook, covered, on high 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs.
  4. 4
    Turn off slow cooker. Sprinkle marshmallows, chocolate chips and pecans over cake; let stand, covered, until marshmallows begin to melt, about 5 minutes. Serve warm. If desired, serve with ice cream.

Nutrition Facts

3/4 cup (calculated without ice cream): 386 calories, 17g fat (8g saturated fat), 59mg cholesterol, 431mg sodium, 55g carbohydrate (34g sugars, 2g fiber), 6g protein.
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