Here's the final Thanksgiving menu recipe I'll be sharing. Again, not your typical dessert but it's super fast & easy, uses my slowcooker, and besides, when is chocolate not appropriate?
As far as calories, etc., although I am using sugar-free pudding mix and ice cream topping, I'm otherwise throwing caution to the wind on this one. I will watch my portion size but doubt that I'll have much room in my tummy anyway!
Rocky Road Chocolate Cake
This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve. |
| Photo courtesy of Southern Living |
Prep: 15 min.; Cook: 3 hr., 40 min.;
Stand: 15 min.
- YIELD: Makes 8 to 10 servings
Ingredients
- 1 (18.25-oz.) package German chocolate cake mix
- 1 (3.9-oz.) package chocolate instant 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 (3.4-oz.) 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)
Preparation
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. Spoon into dessert dishes, and serve with ice cream, if desired.
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. Spoon into dessert dishes, and serve with ice cream, if desired.
Have a Beauty-Full Day,
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