Warm Rocky Road Cake

“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

Warm Rocky Road Cake
Warm Rocky Road Cake
Warm Rocky Road Cake
Servings Prep Time Cook Time
16servings 20minutes 3hours
Servings Prep Time
16servings 20minutes
Cook Time
3hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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. In a small saucepan, heat remaining milk until bubbles form around sides of pan; gradually pour over contents of slow cooker.
  3. Cook, covered, on high 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs.
  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.
Recipe Notes

Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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.