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 CakePhoto: Taste of Home
Servings Prep Time Cook Time
16servings 20minutes 3hours
Servings Prep Time
16servings 20minutes
Cook Time
Portions: servings
Portions: servings
  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.