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Rocky Road Pudding Cake
What You’ll Need
1/2 cup (1 stick) butter, melted
1 1/3 cups sugar
1 cup all-purpose flour
4 large eggs, lightly beaten
1/3 cup unsweetened cocoa
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup miniature marshmallows
Vanilla ice cream (optional)
What to Do
In a large bowl, mix together butter, sugar, flour, eggs, cocoa, pecans, cinnamon, salt, and vanilla. Pour into a 3-1/2-quart round slow cooker that’s been coated with cooking spray.
Cover and cook on low setting 1-1/2 hours, or until set around edges but soft in center. Turn off slow cooker. Sprinkle with marshmallows; let stand, covered, 15 minutes. Serve warm with ice cream, if desired.
Notes
The center of this cake is supposed to be a little jiggly, so don’t cook any longer. You’ll have a pudding cake consistency when finished.
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