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**Slow Cooker Rocky Road Gooey Cake

Slow Cooker Rocky Road Gooey Cake

  • Cooking Time:

    3–4 hours
  • Servings:



15.25 oz. pkg. Ger­man choco­late cake mix
3.9 oz. pkg. INSTANT choco­late fudge pud­ding mix
2 eggs, light­ly beat­en
1/2 c. sour cream
1/3 c. but­ter, melt­ed
1 tsp. vanil­la extract
3 1/4 c. milk, divid­ed
3.4 oz. pkg. choco­late pud­ding mix, cook and serve style
1/2 c. almonds (option­al)
1 — 1 1/2 c. mini marsh­mal­lows
1/2 c. semi­sweet choco­late chips
Non-stick cook­ing spray

In my child­hood, I always sur­prised fam­i­ly by request­ing Ger­man choco­late cake as my birth­day cake choice with Rocky Road ice cream on the side!  Here, in this recipe for Slow Cook­er Rocky Road Gooey Cake, I have com­bined two of my favorites in one deca­dent dessert.  Get your sweet tooth ready for this one!

  1. Grease inside of crock and turn to LOW set­ting.
  2. Next, make cake bat­ter by beat­ing togeth­er cake mix, instant choco­late pud­ding mix, eggs, sour cream, but­ter, vanil­la, and 1 1/4 c. milk until smooth.
  3. Pour cake bat­ter into slow cook­er.
  4. Add 2 c. milk to saucepan on stove­top; cook over medi­um heat until milk is ready to bub­ble.
  5. Remove from heat imme­di­ate­ly; set aside.
  6. Next, light­ly sprin­kle the cook-and-serve pud­ding mix over cake bat­ter in crock then pour the hot milk over the top every­thing in crock. DO NOT STIR!.
  7. Cov­er and crock on LOW 3–4 hours.
  8. To fin­ish this dessert, un-cov­er crock and sprin­kle the top of the cake with marsh­mal­lows, almonds, and choco­late chips. Re-cov­er and turn off crock. Serve after marsh­mal­lows have start­ed to melt, about 10 min­utes. Serve in dessert bowls with ice cream, if desired.

NOTE: If made in the Casse­role Slow Cook­er only need to crock for 3 hours, also I used extra marsh­mal­lows with the casse­role slow cook­er.

Hap­py Crock­ing!

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Slow Cooker Rocky Road Gooey Cake


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Tech­ni­cal­ly most marsh­mal­lows are not veg­e­tar­i­an, they use gelatin. Gelatin free marsh­mal­lows are avail­able.


Also, thanks so much for hav­ing a veg­e­tar­i­an cat­e­go­ry!


My sis­ter is aller­gic to all nuts except peanuts, pis­ta­chios, macadamia nuts, and cashews. Would Macadamia nuts be a great sub­sti­tu­tion for the almonds in this recipe? I would love to make this for her for Christ­mas din­ner


HI — What size Crock-pot is this recipe sized for?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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