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. Recipe received excellent reviews, including: "I have to say I have made this so many times and ALWAYS get asked for the recipe, so easy and yummy." "Seriously Awesome, a must try." "This was like the chocolate lava cake you get from a restaurant. I admit, it didn't look completely cooked at the end of the 3 1/2 hrs., but it is just the oohey, gooey, warm, chocolate yumminess. Serve with vanilla ice cream. Our dinner party guests loved it. And, it couldn't be any easier."
Southern Living, OCTOBER 2008
Prep: 15 min.
Cook: 3 hr., 40 minutes
Stand: 15 minutes
Yield: 10 servings
1 (18.25-oz.) package German chocolate cake mix
1 (3.9-ounce) 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-ounce) 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)
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-quart slow cooker.
Cook remaining 2 cups milk in a heavy non-aluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
Sprinkle cook-and-serve pudding mix over batter.
Slowly pour hot milk over pudding.
Cover and cook on LOW 3 1/2 hours.
Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
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.