Now every time I am having company over for dinner that are bringing kids along, I make them this rocky road cake. With the melted chocolate, gooey marshmallows and crunch of the almonds, it cannot disappoint!
Check out what our friends over at Farm Wife Cooks had to say about this dish:
“This cake isn’t your traditional cut and serve cake it is actually a dessert that you spoon into a bowl, hence the name spoon cake! The cake will bake up and then there is a pudding like layer at the bottom, be sure to get to the bottom when serving! So good!”
I don’t care if it is not a traditional cake, it is made in the crock pot and spooned out. That is SO much better than a regular ol’ rocky road cake!
25 oz. pkg. Betty Crocker German chocolate cake mix
9 oz. pkg. Jell-O instant chocolate pudding mix
3 eggs, lightly beaten
8 oz. container Daisy sour cream
⅓ cup Land O’ Lakes butter, melted
1 teaspoon vanilla extract
3-1/4 cup McArthur milk, divided
4 oz. pkg. Jell-O cook & serve chocolate pudding mix
1-1/2 cup Jet Puffed mini marshmallows
1 cup Hershey’s
semi sweet chocolate chips
½ cup chopped pecans
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.
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Quick Tip: Store in an airtight container in the fridge
Thanks again to Farm Wife Cooks for this amazing recipe.