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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
- 15.27 oz. chocolate cake mix, such as Betty Crocker
- 3 eggs
- 1/3 c canola oil
- 5 oz chocolate cook-and-serve pudding mix, such as Jell-O
- Miniature marshmallows
- Chocolate-flavored syrup, 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.