1 (18 1/4 ounce) package German chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3 1/2 ounce) package chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morse
Directions:
1 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.
2 Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3 Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4 Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5 Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
6 Spoon into dessert dishes, and serve with ice cream, if desired.
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