Rocky Road Chocolate Cake (Crock-Pot) Recipe

Name: Rocky Road Chocolate Cake (Crock-Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 morsel; vanilla ice cream (optional)

Servings: persons

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 morsel
vanilla ice cream (optional)

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.

1315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rocky Road Chocolate Cake (Crock-Pot) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rocky Road Chocolate Cake (Crock-Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions