"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Rocky Road Chocolate Cake Recipe

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This recipe for Rocky Road Chocolate Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (18.25oz.) pkg German chocolate cake mix
1 (3.9oz.) pkg chocolate 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
1 (3.4oz.) 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

Directions:
Directions:
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. Cook remaining 2 cups milk in a heavy non-aluminum saucepan over medium heat, stirring often, 3-5 minutes or just until bubbles appear (do not boil); remove from heat. Sprinkle cook and serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. Meanwhile, heat pecans in a small non stick skillet over medium low heat, stirring often, 3-5 minutes or until lightly toasted and fragrant. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are lightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

 

 

 

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