Rocky Road Crock Pot Cake

This was the 'finale' at our Super Bowl Party. It was the BOMB! It was easy to put together, smelled wonderful while cooking and tasted great! I will be making this again for sure!

Rocky Road Crock Pot Cake
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1 (18.25-oz.) package  chocolate cake mix
1 (3.9-oz.) package vanilla 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)


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 non aluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Mix the cook-and-serve pudding mix  and  hot milk and pour over the 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.