Friday, March 30, 2012

Rocky Road Chocolate Cake


This is not a picture of the cake I made.  It does look a lot like it, however.  I have no picture because (1) I forgot to take my camera to our Sunday school cookout where it was originally served, and (2) I ate all of the leftovers when we returned home from the cookout.  I could have taken a picture back at home but I was too ravenous that it honestly never crossed my mind.  That's life these days--a starving stomach, followed by inhaling food "just to get something in", then suffering the consequences afterwards for eating too fast.  Oh, the joys of pregnancy!  Anyway, back to the cake, it was easy as pie (or cake) and cooks in a slow cooker.  It can easily be transported if you are taking elsewhere.  Also, it has a cobbler-like consistency; therefore, it's best served with vanilla ice cream.  Yummy stuff.  You've got to try it.

Rocky Road Chocolate Cake
Southern Living, October 2008

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)

  1. 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.
  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. 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.
Note:
This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.

Enjoy,

   Marie


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