Why recepie famous for?
When it's warm, this reminds me of super moist lava cake. And until I made this, I didn't think a slow cooker cake could be so attractive. It's a real winner
Ingredients
1 package German chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1 cup sour cream
1/3 cup butter, melted
3 large eggs, room temperature
1 teaspoon vanilla extract
3-1/4 cups 2% milk, divided
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1-1/2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped pecans, toasted
Vanilla ice cream, optional
Instructions
In a large bowl, combine the first 6 ingredients; add 1-1/4 cups milk. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Sprinkle cook-and-serve pudding mix over batter.
In a small saucepan, heat remaining milk until bubbles form around sides of pan; gradually pour over contents of slow cooker.
Cook, covered, on high 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs.
Turn off slow cooker. Sprinkle marshmallows, chocolate chips and pecans over cake; let stand, covered, until marshmallows begin to melt, about 5 minutes. Serve warm. If desired, serve with ice cream.
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