Rocky Road Crock Pot Cake

Rocky Road Crock Pot Cake

You Need:
1 (18.25-oz.) package 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 (optional- i didn't use)
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morsels
Vanilla ice cream (optional)

Directions:

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer (used my Kitchen Aid) 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 and add cook-and-serve pudding mix into the milk, stir until dissolved.  

3.  Pour pudding and milk over batter. Cover and cook on LOW 3 1/2 hours.

4. (optional if using pecans) 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.  I used a little blow torch to crisp up the marshmallows.