CHOCOLATE ROCKY ROAD CAKE

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1 (18.25 oz.) package Chocolate cake mix
1 (3.9 oz.) box chocolate instant pudding
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla
3 - 1/4 cups milk, divided
1 (3.4 oz.) box chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 - 1/2 cups miniature marshmallows
1 cup semisweet chocolate chips

Beat cake mix with the chocolate instant pudding, eggs, sour cream, butter, vanilla and 1 - 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly butter 4 quart slow cooker.

Cook remaining 2 cups of milk in a heavy saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil) remove from heat. Sprinkle the chocolate cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 - 1/2 hours.

Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

Turn off slow cooker. Sprinkle cake with marshmallows, chocolate chips and pecans. Let stand 15 minutes or until marshmallows are slightly melted, Spoon into dessert dishes and serve with ice cream, if desired.

Yield: Makes 8 to 10 servings

NOTES: This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.