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Saturday, November 19, 2011

Crock Pot Rocky Road Cake

Can you guess where I found this recipe? Oh yes, Pinterest,where else?! This recipe comes from the blog Bless this Food  where she shared the original recipe and how she improved it. The only changes I made applied to the number of ounces of pudding (due to convenience) and using plain Greek yogurt instead of sour cream. This was a pressure free party dessert! 



Rocky Road Crock Pot Cake

You Need:
1 box of cake mix (your choice of chocolate, I used fudge) 
3 (1.4-oz.) package chocolate instant pudding mix
3 large eggs
1 cup plain Greek yogurt (or you could use sour cream)
1/3 cup butter, melted
1 teaspoon vanilla extract
4 1/4 cups milk, divided
1 (3.4-oz.) package vanilla cook-and-serve pudding mix 
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. My pudding mix called for 3 cups of milk boiled with the pudding mix. Make vanilla pudding.
3. Pour cooked vanilla pudding over the cake/pudding batter. Cook on low for 3.5 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.


What a pot of rich chocolaty goodness! 


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