Ingredients
- 2 cup milk
- 1 cup (18.25-ounce) box chocolate cake mix, betty crocker
- 3 cup large eggs
- 1 cup (5-ounce) box chocolate cook-and-serve pudding mix, jell-o
Preparation
Baking Directions:
1.Coat a 5-quart slow cooker with cooking spray; set aside.
In a small saucepan over high heat, heat milk until almost boiling.
Remove from heat; set aside.
2.In a large mixing bowl, combine cake mix, water, eggs and canola oil.
Using a handheld electric mixer, beat at medium speed for 2 minutes, occasionally scraping side of bowl.
3.Transfer batter to prepared slow cooker.
Sprinkle pudding mix over cake batter.
Slowly pour in hot milk.
4.Cover and cook on low-heat setting for 4 hours.
(Do not lift lid for first 3 hours of cooking.)
5.Turn off slow cooker.
Sprinkle cake with 1 cup of the marshmallows.
Cover; let stand for 5 minutes.
6.Serve warm by scooping out cake.
Top with additional marshmallows and chocolate-flavored syrup.
Tips:
Wine pairing:Rose ’N’ Blum Pink Moscato: Pretty in pink, this rosy-hued wine has notes of apricot and a fragrant jasmine bouquet.
$11.99
