Warm Rocky Road Cake

• 1 package German chocolate cake mix (regular size)
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 cup sour cream
• 1/3 cup butter, melted
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3-1/4 cups 2% milk, divided
• 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
• 1-1/2 cups miniature marshmallows
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup chopped pecans, toasted
• Vanilla ice cream, optional

1. In a large bowl, combine the first 6 ingredients; add 1-1/4 cups milk. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Sprinkle cook-and-serve pudding mix over batter.
2. In a small saucepan, heat remaining milk until bubbles form around sides of pan; gradually pour over contents of slow cooker.
3. Cook, covered, on high 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs.
4. Turn off slow cooker. Sprinkle marshmallows, chocolate chips and pecans over cake; let stand, covered, until marshmallows begin to melt, about 5 minutes. Serve warm. If desired, serve with ice cream.

chocolate cake, chocolate pudding, sour cream, butter, eggs, vanilla, milk, chocolate pudding, marshmallows, chocolate chips, pecans, vanilla ice cream

Taken from www.tasteofhome.com/recipes/warm-rocky-road-cake/ (may not work)