We have made this awesome cake in an Outdoor Dutch Oven. Super fun and super yummy. I have included regular slow cooker or oven directions too. You will LOVE it! Tastes like a lava cake meets a camp out.
Warm Rocky Road Cake
Feeds about 10-12
Cake
1 package German Chocolate Cake Mix
1 package (3.9 oz.) Instant Chocolate Pudding Mix
1 Cup Dairy Sour Cream (could be low fat)
1/3 Cup Butter, melted or vegetable oil
3 large Eggs
1 1/2 cups milk
Topping
1 package (3.4 oz.) Cook and Serve Chocolate Pudding Mix
2 cups Milk or Water
2 cups Mini Marshmallows
1 cup Semi-Sweet Chocolate Chips
½ to ¾ Cup chopped Almonds
Get your 24 charcoal briquettes hot and ready for a #12 Dutch oven. I line my Dutch oven with foil to help with easier clean up. Start to heat the lid up with 16 coals on the lid.
In a large mixing bowl combine the cake ingredients. Beat for 2 minutes. Pour into prepared pan.
SPRINKLE the Cook and Serve Pudding on the top of the cake batter, gradually pour the milk or water onto of the cake batter DO NOT STIR.
Put the Dutch Oven on top of the remaining 8 charcoal briquettes. Place charcoal lined lid on top. Bake until toothpick comes out clean when tested in the middle, but pudding will make it hard to tell. It will be about 40-50 minutes. Rotate pan about every 15 minutes.
Remove from heat and sprinkle mini marshmallows, chocolate chips, and almonds onto of the hot cake. Put lid back onto the pan and let heat for about 5 minutes, or until the chocolate chips and marshmallows just begin to melt.
Serve warm with ice cream. (We make homemade ice cream while the cake bakes.)
*You can make this in a 4- or 5-quart slow cooler also, cover and cook on high for 3-4 hours. You can also bake in a regular oven, bake in an un-greased 13 x 9 pan at 350 degrees for 30-35 minutes.
To make Gluten free use a Gluten Free Cake Mix. Make sure the pudding mixes are gluten free also.
Jan@DairyKeen.com