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  • Lisa Gundle

    Rocky road crockpot cake 1 package German chocolate cake mix* 1 package chocolate instant pudding mix* 3 large eggs, lightly beaten 1 c sour cream 1/3 c butter, melted 1 tsp vanilla extract 3 1/4 c milk, divided 1 package chocolate cook-and-serve pudding mix (i used vanilla)* 1 1/2 c miniature marshmallows 1 c semisweet chocolate chips Vanilla ice cream (optional) Directions: 1. Beat cake mix, next 5 ingredients, & 1 1/4 c milk at medium speed with an electric mixer. Pour batter into a lightly greased 4-qt. slow cooker 2. Cook remaining 2 cups milk in a heavy saucepan over med heat, stir often, 3-5 minutes or just until bubbling (don't boil); remove from heat 3. *Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover & cook on LOW 3.5 hours 4. Turn off slow cooker. Sprinkle cake with marshmallows & chocolate chips. Let stand 15 min or marshmallows are slightly melted

  • Suzenne Connelly

    Rocky Road Crock Pot Cake So i was looking for a crock pot dessert & stumbled across this one. It sounded good, it looked good- so i had to give it a go. my verdict will follow... (see my UPDATE at the bottom before making) Rocky Road Crock Pot Cake You Need: 1 (18.25-oz.) package German chocolate cake mix* 1 (3.9-oz.) package chocolate instant pudding mix* 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 1/4 cups milk, divided 1 (3.4-oz.) package chocolate cook-and-serve pudding mix (i used vanilla)* 1/2 cup chopped pecans (optional- i didn't use) 1 1/2 cups miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) Directions: 1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer (used my Kitchen Aid) 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker. 2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat. 3. *Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. 4. (optional if using pecans) Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. 5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired. Verdict: It turned out almost perfect. almost. The con? - the cook & serve pudding part. i followed the directions to a T (sprinkled the pudding mix on top- poured hot milk over that sloooowly) but the pudding & milk didn't seem to jive all the way. when i dug in i saw clumps of dry pudding mix or weirdly chewy chunks of cooked pudding. if i'd used chocolate pudding mix i may not have even noticed- but with the vanilla it was pretty obvious. so i think next time i'll actually whisk the pudding & milk together & then pour it on top & let it cook. chunks of un-cooked pudding = VOM! thankfully- they were easy to discard & the rest tasted awesome. i think next time i'll use a different cake mix too- i'm not a huge fan of german chocolate cake, so i'll grab a devil's food or something. ***UPDATE: *i made this again & i mixed the pudding up BEFORE i poured it into the crockpot- SUCCESS! no nasty clumps & it was perfect! *i also used Devil's Food which i much preferred. *Lastly- i made the instant pudding = vanilla & the cook & serve = chocolate. so yeah- i say go that route! and there you have it- a crock pot dessert!

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