Ooey. Gooey. Chocolatey. Marshmallow-ey. Nutty. Are you looking for a phenomenal dessert? Look no further! This Crock Pot Rocky Road Chocolate Cake from Gooseberry Patch’s Slow-Cooker Christmas Favorites definitely delivers! Yum!
UPDATED with a video from Mikey.
Aunt Lou here.
To be perfectly honest, I have never had “rocky road” anything…not ice cream, not cake. Nada. I wasn’t even really sure what rocky road was, but when I saw this Crock Pot Rocky Road Chocolate Cake recipe, I knew I wanted to find out!
Crock Pot Rocky Road Chocolate Cake
Now don’t be scared off from this recipe because there are a lot of ingredients and what seems like a lot of steps. It is actually easy peasy to make, and the results are SOOOOO worth it!
Truth be told, I usually make my recipes in the evening/late at night. I am a night owl through and through, so this recipe was done at about 1:00 in the morning. I dished it up to take the picture for you guys, took my pictures and dug in. (Yes, I know not the best time of day to indulge in sweets, but I had purposely not eaten any dessert in anticipation of this Crock Pot Rocky Road Chocolate Cake…and it was WELL worth the wait!) It was amazing…delicious…phenomenal…mouth watering…I could seriously go on and on!
Crock Pot Rocky Road Chocolate Cake
Ingredients
- 1 chocolate cake mix
- 3.9 oz pkg instant chocolate pudding mix
- 3 eggs lightly beaten
- 1 cup sour cream
- 1/3 cup butter melted
- 1 teaspoon vanilla extract
- 3 1/4 cups milk divided
- 3.4 oz pkg cook and serve chocolate pudding mix
- 2 cups mini marshmallows
- 3/4 cups semi-sweet chocolate chips
- 1/2 cups chopped pecans
- vanilla ice cream
Instructions
- Put your dry cake mix, dry instant pudding mix, eggs, sour cream, melted butter, vanilla and 1 1/4 cups of milk in a large mixing bowl
- Mix with an electric mixer for approximately two mintues
- Lightly spray your crock pot with cooking spray
- Pour your batter into your crock pot
- Sprinkle cook and serve dry pudding mix on top of your batter – do not stir
- Pour the remaining 2 cups of milk into a saucepan and heat through over medium heat – do not boil, stirring frequently
- Gently pour hot milk over pudding mix – do not stir
- Cover and cook on low for 2 – 2 1/2 hours
- Turn off your crock pot and take the lid off – your cake will set up as it stands
- Sprinkle your marshmallows, chocolate chips and pecans on top of your cake and let it stand for approximately 15 minutes – until the marshmallows start to melt
- Serve with vanilla ice cream
Video
Notes
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Slow Cooker Recommendation
As with all recipes I want cleanup to be a snap with, I used my Hamilton Beach Programmable Insulated Slow Cooker. The original recipe called for a 4 quart slow cooker (and a longer cooked time of 3 1/2 hours), but I don’t own a 4 quart. So I used my 6 quart and adjusted the cooking time. So either one will work, just make sure you use the correct cooking time.
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Cake came out very tender and moist – not dry at all, and it fills a 6 qt crock pot to the top so is ideal for a party or potluck. I even forgot to set my timer so had to guess at the cooking time and it still came out terrific and tender! This is a VERY forgiving recipe! Am going to make it for my grandkids when they go on vacation with us in a month – they will love it! Thanks for sharing the recipe!