Soft, gooey, chocolaty, and delicious this Rocky Road Cake is all those things! My mother’s all-time favorite ice cream is Dreyer’s Rocky Road™ so when I saw a Rocky Road Cake at a potluck I knew I had to try making one myself. I altered the recipe to make it more to my mother’s taste and then surprised her with it at one of our dinners. To call it a success kind of feels like an understatement. She not only asked for some of leftovers (which she never does), but she also asked me to bookmark the recipe to make for her birthday. She loved it! I was so happy! I hope you like it too.
Rocky Road Slow Cooker Cake
1 (18.25 oz) package Devil’s Food Cake mix
1 (3.4 oz) package vanilla instant pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 tsp vanilla extract
3 1/4 cups milk, divided
2 1/2 cups semisweet chocolate chips, divided
1 (3.4 oz) package chocolate cook & serve pudding mix
3/4 cup chopped almonds
1 1/2 cups miniature marshmallows
vanilla ice cream, for serving
- Beat cake mix, vanilla pudding mix, eggs, sour cream, butter, vanilla, and 1 1/4 cups milk at medium speed with an electric mixer 2 inutes, stopping to scrape down the side as needed. Fold in 1 cup chocolate chips. Pour batter into lightly greased 4-quart slow cooker.
- Cook remaining 2 cups milk in a heavy saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat. Mix in chocolate cook & serve pudding mix.
- Slowly pour chocolate mixture over batter. Cover and cook on LOW for 3 1/2 hours.
- Meanwhile, heat almonds in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
- After 3 1/2 hours turn off slow cooker. Sprinkle cake with pecans, marshmallows, and remaining chocolate chips. Let stand 15 minutes or until marshmallows are slightly melted.