Rocky Road Chocolate Spoon Cake

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 3.9 oz. pkg. Chocolate pudding mix, instant
  • 1 3.4 oz. pkg. Cook & serve chocolate pudding mix
  • 1 15.25 oz. pkg. German chocolate cake mix
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/3 cup Butter
  • 3 1/4 cup Milk
  • 1 8 oz. container Sour cream

• Desserts

  • 1 1/2 cup Marshmallows, mini

Found on farmwifecooks.com

Description

Ingredients

• 15.25 oz. pkg. German chocolate cake mix
• 3.9 oz. pkg. instant chocolate pudding mix
• 3 eggs, lightly beaten
• 8 oz. container sour cream
• ⅓ cup butter, melted
• 1 teaspoon vanilla extract
• 3-1/4 cup milk, divided
• 3.4 oz. pkg. cook & serve chocolate pudding mix
• 1-1/2 cup mini marshmallows
• 1 cup semi sweet chocolate chips
• ½ cup chopped pecans

Directions

• In a bowl, combine dry cake mix, dry instant pudding mix, eggs, sour cream, melted butter, vanilla and 1-1/4 cups milk.
• Beat with an electric mixer on medium speed for 2 minutes.
• Pour batter into a lightly greased 4 or 5 quart slow cooker.
• Sprinkle dry cook & serve pudding mix over batter.
• In a sauce pan over medium heat, heat remaining milk stirring often for 3 to 5 minutes; do not boil.
• Slowly pour hot milk over pudding.
• Cover and cook on high setting for 2 hours on low or 3.5 to 4 on low or until done.
• Cake will set up as it stands.
• Uncover and let cool for 15 minutes.
• Sprinkle cake with remaining ingredients.
• Let stand for 15 minutes or until marshmallows are slightly melted.
• Spoon into dessert dishes.

Nutrition