ROCKY ROAD CROCK POT CAKE
Ingredients:
1 Box German Chocolate or Fudge cake mix
1 small package chocolate instant pudding mix
3 large eggs, slightly beaten
1 cup sour cream
1/3 cup melted butter
1 tsp. vanilla extract
3 1/4 cups milk, divided
1 small package chocolate cook-and-serve pudding mix
1 cup semi-sweet chocolate morsels
1 ½ cups miniature marshmallows
1/2 cup chopped pecans (optional)
Vanilla ice cream (optional)
Directions:
Beat cake mix and next 5 ingredients until blended. Add one and ¼ cups of the milk and mix at medium speed until well mixed. Scrape down sides of bowl and pour into a greased 4 quart slow cooker.
Heat remaining 2 cups of milk in a heavy sauce pan over medium heat, stirring constantly until bubbles appear. DO NOT BOIL. Add the cook-and-serve pudding to the warm milk and slowly pour over the cake mix.
COOK ON LOW FOR 3½ HOURS. DO NOT LIFT THE LID WHILE COOKING.
After cake is cooked turn off slow cooker and sprinkle cake with pecans, marshmallows and chocolate morsels.
Cover and let stand 15 minutes or until marshmallows are slightly melted.
This is a perfect dish to serve on Valentine's Day. Enjoy!
