Extra moist cake meets the nostalgic flavor of Mom’s hot cocoa. Your friends and family will ask for it every year!
- Butter-flavor cooking spray
- 2 c. milk
- such as Betty Crocker
- 3 eggs
- 1/3 c. canola oil
- such as Jell-O
- Miniature marshmallows
- such as Hershey's
Coat 5-qt. slow cooker with cooking spray. In small pot, heat milk over high heat until almost boiling. Remove from heat; reserve.
In large bowl, combine cake mix, 1 ¼ cups water, eggs, and oil; beat on medium speed 2 minutes. Transfer batter to slow cooker. Sprinkle dry pudding mix over cake batter. Slowly pour in hot milk. Cover; cook on low heat 4 hours. (Do not lift lid for first 2 hours of cooking).
Turn off slow cooker. Sprinkle cake with 1 cup marshmallows. Cover; let stand 5 minutes. Serve warm by scooping out cake. Top with additional marshmallows and chocolate syrup.