member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Rocky Road Chocolate Cake


    Source of Recipe


    Luvs My Pups

    Recipe Introduction


    Slow-cook your way to rich, chocolatey, marshmallowey goodness.

    List of Ingredients




    Rocky Road Chocolate Cake


    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
    1/2 cup chopped pecans
    1 1/2 cups miniature marshmallows
    1 cup semisweet chocolate morsels
    Vanilla ice cream (optional)

    Recipe




    Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed.

    Pour batter into a lightly greased 4-qt. slow cooker.

    Cook remaining 2 cups milk in a heavy non*-aluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.

    Sprinkle cook-and-serve pudding mix over batter.

    Slowly pour hot milk over pudding.

    Cover and cook on LOW 3 1/2 hours.

    Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |