Warm Rocky Road Cake - Carolina Country

Warm Rocky Road Cake

5.0/5 rating (3 votes)
Warm Rocky Road Cake


  • 1 package (regular size) German chocolate cake mix
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup (8 ounces) sour cream
  • ⅓ cup butter, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3¼ cups 2% milk, divided
  • 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
  • 1½ cups miniature marshmallows
  • 1 cup (6 ounces) semisweet chocolate chips
  • ½ cup chopped pecans, toasted
  • Vanilla ice cream, optional


  1. In a large bowl, combine the first six ingredients; add 1¼ cups milk. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 4- or 5-quart slow cooker. Sprinkle cook-and-serve pudding mix over batter.

  2. In a small saucepan, heat remaining milk, until bubbles form around sides of pan; gradually pour over the dry pudding mix.

  3. Cook, covered, on high 34 hours or until a toothpick inserted in cake portion comes out with moist crumbs.

  4. Turn off slow cooker. Sprinkle marshmallows, chocolate chips and pecans over cake; let stand, covered, 5 minutes or until marshmallows begin to melt. Serve warm. If desired, top with ice cream. 

Recipe courtesy of

Taste of Home

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5.0/5 rating (3 votes)

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