Now every time I am having company over for dinner that are bringing kids along, I make them this rocky road cake. With the melted chocolate, gooey marshmallows and crunch of the almonds, it cannot disappoint! This is one of those dessert recipes that I did not think would work out so well. I mean, how can you “bake” a cake in a crockpot? Well, ladies and gentlemen, you can and it turns out shockingly well!
I don’t care if it is not a traditional cake, it is made in the crockpot and spooned out. That is SO much better than a regular ol’ rocky road cake!
Ingredients
25 oz. pkg. Betty Crocker German chocolate cake mix
9 oz. pkg. Jell-O instant chocolate pudding mix
3 eggs, lightly beaten
8 oz. container Daisy sour cream
⅓ cup Land O’ Lakes butter, melted
1 teaspoon vanilla extract
3-1/4 cup McArthur milk, divided
4 oz. pkg. Jell-O cook & serve chocolate pudding mix
1-1/2 cup Jet Puffed mini marshmallows
1 cup Hershey’s semi sweet chocolate chips
½ cup chopped pecans
Instructions
In a bowl, combine dry cake mix, dry instant pudding mix, eggs, sour cream, melted butter, vanilla and 1-1/4 cups milk.
Beat with an electric mixer on medium speed for 2 minutes.
Pour batter into a lightly greased 4 or 5 quart slow cooker.
Sprinkle dry cook & serve pudding mix over batter.
In a sauce pan over medium heat, heat remaining milk stirring often for 3 to 5 minutes; do not boil.
Slowly pour hot milk over pudding.
Cover and cook on high setting for 2 hours on low or 3.5 to 4 on low or until done.
Cake will set up as it stands.
Uncover and let cool for 15 minutes.
Sprinkle cake with remaining ingredients.
Let stand for 15 minutes or until marshmallows are slightly melted.
Spoon into dessert dishes.
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Quick Tip: Store in an airtight container in the fridge.
Thanks to Root And Blossom for this great photo.