Hot Cocoa Cake
Butter-flavor cooking spray, Mazola® Pure
2 cups milk
1 (18.25-ounce) box chocolate cake mix, Betty Crocker®
11⁄4 cups water
3 large eggs1⁄3 cup canola oil, Wesson®
1 (5-ounce) box chocolate cook-and-serve pudding mix, Jell-O®
Miniature marshmallows, Kraft®
Chocolate-flavored syrup, Hershey’s®
Coat a 5-quart slow cooker with cooking spray; set aside. In a small saucepan over high heat, heat milk until almost boiling. Remove from heat; set aside.
In a large mixing bowl, combine cake mix, water, eggs, and canola oil. Using a handheld electric mixer, beat at medium speed for 2 minutes, occasionally scraping side of bowl.
Transfer batter to prepared slow cooker. Sprinkle pudding mix over cake batter. Slowly pour in hot milk.
Cover and cook on low-heat setting for 4 hours. (Do not lift lid for first 3 hours of cooking.)
Turn off slow cooker. Sprinkle cake with 1 cup of the marshmallows. Cover; let stand for 5 minutes.
Serve warm by scooping out cake. Top with additional marshmallows and chocolate-flavored syrup.