Hot cocoa cake
print recipe
-1 (0 rated)
Makes 10 servings


    • 2 cups milk
    • 1 (18.25-ounce) box chocolate cake mix, Betty Crocker
    • 3 large eggs
    • 1 (5-ounce) box chocolate cook-and-serve pudding mix, Jell-O


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.


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