Chocolate Pudding Cake Crock Pot Recipe
Description:
This Chocolate Pudding Cake Crock Pot Recipe is the perfect dessert for a cozy night in. It’s a rich and indulgent chocolate cake that is made in a slow cooker, so you don’t have to worry about turning on the oven. The cake is moist, fluffy and full of chocolatey goodness. Topped with a creamy homemade chocolate pudding, this is one dessert you won’t want to miss!
Prep Time:
This Chocolate Pudding Cake Crock Pot Recipe takes about 10 minutes to prepare. First, you will need to mix together the dry ingredients in a bowl. Then, you will need to melt the butter and combine it with the wet ingredients in another bowl. Finally, you will need to combine the wet ingredients with the dry ingredients and mix together until combined. Once everything is mixed together, you can then pour the batter into the slow cooker and let it do the rest!
Cook Time:
The cook time for this Chocolate Pudding Cake Crock Pot Recipe is about 2-3 hours on high heat. You will want to check the cake periodically to make sure it isn’t burning on the bottom or sides. Once the cake is done, you can turn off the slow cooker and let the cake cool for about 10 minutes before serving.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Pudding:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- 2 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
Instructions:
1. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
2. In a separate bowl, melt the butter and then add the milk, eggs and vanilla extract. Whisk together until combined.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix.
4. Grease the slow cooker with non-stick cooking spray. Pour the batter into the slow cooker and spread evenly. Sprinkle the top of the batter with the chocolate chips.
5. Cover and cook on high heat for 2-3 hours, or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes before serving.
6. To make the pudding, add the sugar, cornstarch, cocoa powder and milk to a medium saucepan. Whisk together until combined and then place over medium heat. Cook, whisking constantly, until thickened. Remove from heat and stir in the vanilla extract and butter. Let cool before serving.
7. Serve the cake warm with the pudding on top. Enjoy!
Equipment:
- Large bowl
- Small bowl
- Whisk
- Slow cooker
- Non-stick cooking spray
- Medium saucepan
- Spatula
Notes:
For best results, use a 6 quart slow cooker. If you have a smaller slow cooker, you may need to adjust the cook time. Keep an eye on the cake and adjust the cook time accordingly.
Nutrition: Per Serving
Calories: 290, Fat: 11g, Saturated Fat: 7g, Cholesterol: 52mg, Sodium: 265mg, Carbohydrates: 43g, Fiber: 2g, Sugar: 25g, Protein: 5g
Recipe Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- If the cake is still wet in the center after the allotted cook time, cover and cook for an additional 15-20 minutes.
- If you don’t have a slow cooker, you can bake the cake in an 8”x8” baking dish at 350°F for 25-30 minutes.
- If you don’t want to make the pudding, you can top the cake with your favorite ice cream.
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