Chocolate Pudding Cake Crock Pot Food

AMAZING SLOW COOKER CHOCOLATE CAKE

Steps:

• Spray crock of a large slow cooker with cooking spray.
• In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
• Pour the cake batter into the prepared slow cooker.
• Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

SLOW-COOKER GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, beat cake mix, water, melted butter, eggs, vanilla and pudding mix with electric mixer on medium speed until smooth. Pour batter into slow cooker.
• Fold frosting into batter in slow cooker with spoon, leaving ribbons of frosting running through batter.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon hot cake from slow cooker, and top with scoops of ice cream.

SLOW-COOKER CHOCOLATE LAVA CAKE

Steps:

• Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker.
• In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
• Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.

CHOCOLATE PUDDING CAKE {CROCK-POT}

Steps:

• In a mixing bowl, combine the first six ingredients.
• Beat on medium speed for 2 minutes.
• Stir in chocolate chips.
• Pour into a 5-quart slow cooker that has been coated with nonstick cooking spray.
• Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs.
• Serve in bowls with whipped cream or ice cream, if desired.

TRIPLE CHOCOLATE PEANUT BUTTER PUDDING CAKE (CROCK POT)

Steps:

• Coat a 3 1/2 or 4- quart slow cooker with nonstick cooking spray; set aside.
• In a bowl, stir together flour,the 1/3 cup sugar, 2 T cocoa powder, and baking powder.
• Add chocolate milk, oil and vanilla. Stir until batter is smooth.
• Stir in peanut butter flavored pieces, chocolate pieces and peanuts.
• Spread evenly in the bottom of the prepared slow cooker.
• Combine the 3/4 c sugar and 2 T cocoa powder.
• Gradually stir in the boiling water.
• Pour mixture evenly over batter in slow cooker.
• Cover; cook on high-heat setting for 2-2 1/2 hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean.
• Let stand in cooker 30-40 minutes to cool slightly before serving.
• To serve, spoon the warm cake into desert dishes. If desired, top with scoops of ice cream. Spoon the sauce over cake and ice cream.

VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)

Steps:

• Spray crock pot insert with cooking spray.
• Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
• Stir in soy milk, oil, and vanilla until smooth.
• Pour batter into crock pot insert.
• Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
• Pour hot water over contents of crockpot - DO NOT STIR!
• Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
• Spoon cake into bowls. Spoon sauce over top.
• Great on its own; also yummy with soy whipped cream or vanilla ice cream.

SLOW-COOKER CHOCOLATE LAVA CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker., In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.

TRIPLE CHOCOLATE SURPRISE - CROCK POT

Steps:

• Spray crock pot with non-stick cooking spray or lightly grease.
• Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand.
• Pour into crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
• Serve hot or warm with ice cream and/or whipped cream topping. I like to put 1 or 2 scoops of ice cream on top. Top the ice cream with whipped cream and then drizzle chocolate syrup over all.

CROCK POT CHOCOLATE PUDDING CAKE

Steps:

• In a mixing bowl, combine the first six ingredients.
• Stir in chocolate chips.
• Pour into crock pot that has been coated with cooking spray.
• Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out clean.
• Serve in bowls with whipped cream or ice cream if desired.

SLOW COOKER HOT FUDGE PUDDING CAKE

Steps:

• In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Pour in the milk, butter, and vanilla and mix until just combined.
• Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with optional toppings using any combination equaling out to one cup and press gently into the batter so they stick.
• For the Cocoa fudge mixture, combine sugar and cocoa and sprinkle over the batter in the crock-pot. Pour hot or boiling water over the cocoa powder (do not stir).
• Cover and cook on high for 1 3/4 - 2 1/2 hours or until a toothpick inserted near center of the cake comes out clean. Every slow cooker cooks differently so if your slow cooker runs hot, be sure to check on the batter at 1 hour and then every 20 minutes after that.
• Serve warm with ice cream and top with fruit if desired.

CROCK POT PUDDING CAKE

Steps:

• Spray crock pot bowl with non-stick spray.
• In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with mixer on medium speed 2 minutes.
• Stir in chocolate chips.
• Pour batter into crock pot bowl; cover and cook on low 4 to 7 hours (time depends on the power of your crock pot).
• Center should be just set.
• Finished cake will be very moist.
• A toothpick inserted near center should come out with moist crumbs when done.
• ENJOY!

CHOCOLATE PUDDING CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
• Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

CHOCOLATE UPSIDE DOWN CAKE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Grease and flour an 8-inch-square or 9-inch-round baking pan.
• Combine 3/4 cup of granulated sugar, flour, baking powder, and salt together in a large bowl. Stir to blend thoroughly.
• Melt the unsweetened chocolate with butter atop a double boiler or in a stainless steel or glass bowl over simmering water.
• Add the chocolate mixture to the dry ingredients along with milk and vanilla; beat with an electric mixer until smooth.
• Spoon chocolate cake batter into the prepared pan, and spread it evenly.
• Gather the ingredients for the topping.
• Bring 3/4 cup of water to a boil in a saucepan or in a Pyrex measuring cup in the microwave.
• Meanwhile, combine the 1/2 cup of granulated sugar, the 1/2 cup of brown sugar, and the unsweetened cocoa. Sprinkle the mixture evenly over batter,
• Pour boiling water evenly over the topping.
• Bake the cake in the preheated 350 F oven for 35 to 40 minutes.
• Remove the cake to a rack. While it is still hot, place a cake plate or platter over the cake and carefully invert the cake. With a spatula, scrape out any topping remaining in the pan and spread it over the inverted cake.
• Serve the cake warm or cold.