13.4-oz. package chocolate cook-and-serve pudding mix (I used vanilla since we already had it at home)
1/2cupchopped pecansoptional
1 1/2cupsminiature marshmallows
1cupmini chocolate chips
Instructions
Beat cake mix, instant pudding mix, eggs, sour cream, butter, vanilla, and 1 1/4 cups milk at medium speed with an electric mixer for 2 minutes. Pour batter into a lightly greased crock-pot.
Cook remaining 2 cups milk in a small saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles start to appear (do not boil); remove from heat.
Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted.
Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and mini chocolate chips. Let stand 15 minutes or until marshmallows are slightly melted.