This heavenly decadent slow cooker version of Rocky Road Pudding Cake will be ready and waiting for you to enjoy ooey, gooey warm after dinner. Our Test Kitchen team loves to serve it with a scoop of vanilla ice cream for a taste bud pleasing contrast of hot and cold.
Preparation Time: 5 min
Cooking Time: 1 hr 30 min
1/2 cup (1 stick) butter, melted
1 1/3 cups sugar
1 cup all-purpose flour
4 large eggs, lightly beaten
1/3 cup unsweetened cocoa
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup miniature marshmallows
Vanilla ice cream (optional)
1. In a large bowl, mix together butter, sugar, flour, eggs, cocoa, pecans, cinnamon, salt, and vanilla. Pour into a 3-1/2-quart round slow cooker that's been coated with cooking spray.
2. Cover and cook on low setting 1-1/2 hours, or until set around edges but soft in center. Turn off slow cooker. Sprinkle with marshmallows; let stand, covered, 15 minutes. Serve warm with ice cream, if desired.
The center of this cake is supposed to be a little jiggly, so don't cook any longer. You'll have a pudding cake consistency when finished.
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