AMAZING SLOW COOKER CHOCOLATE CAKE
an incredibly moist chocolate cake; so simple to make without heating up the house. Served warm and topped with vanilla ice cream, it is simply delicious! Transferred from another recipe site for archive purposes
Provided by dudmeister
Categories Dessert
Time 3h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
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 cake batter into 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 3-4 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
Nutrition Facts : Calories 315.1, Fat 11.5, SaturatedFat 2.4, Cholesterol 33.9, Sodium 420.8, Carbohydrate 51.6, Fiber 2.3, Sugar 33.5, Protein 4.7
AMAZING SLOW COOKER CHOCOLATE CAKE
This incredibly moist chocolate cake is simply delicious. and simple to make too. Serve warm, topped with vanilla ice cream.
Provided by blancdeblanc
Categories Desserts Cakes Chocolate Cake Recipes
Time 3h50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 51.4 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.2 g, Sodium 434.2 mg, Sugar 34.6 g
SLOW COOKER - CROCK POT CHOCOLATE MAYO CAKE
This is my favourite chocolate mayonnaise cake. I find it very convenient because you don't need to rush to the supermarket for eggs because it doesn't contain any...the mayonnaise takes their place of course, and successfully. The quantities stated in this recipe are suitable for a 3.5 quart slow cooker. Test if cake is done after two hours and a half or cooking; if not, let them cook until third hour. Don't overcook; it should be firm but still most in the inside. Substitute water or orange juice for the coffee if cake is for kids. Use another flavour marmalade if you wish. Don't bake it on low for a longer time
Provided by IMPROBABLE3
Categories Dessert
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, mix sugar, salt, flour, cocoa, and baking soda.
- Carefully mix in mayonnaise and coffee.
- Pour in mold lined with greased foil.
- Tightly wrap mold with more aluminium foil, so as to steam doesn't ruin the cake (or use the paper towel method: place 5-6 thick paper towels between slow cooker lid and mold).
- Bake on high for 2 1/2- 3 hours, depending on slow cooker.
- When cake is baked let it cool completely, then sandwich it, fill with a thin layer of marmalade and reassemble it.
- If you used a"tall" slow cooker like my old Rival 3100 you can even cut it twice and use two kinds of marmalade.
- The cake keeps wonderfully in the fridge if well wrapped in foil for three days at least.
Nutrition Facts : Calories 463.5, Fat 12.6, SaturatedFat 2.3, Cholesterol 8.6, Sodium 1028.5, Carbohydrate 85.5, Fiber 3.9, Sugar 39.9, Protein 6.8
ROCKY ROAD CHOCOLATE CAKE (CROCK-POT)
This rich, gooey, cake from Southern Living is "baked" in a slow cooker. It's best served warm. Topping with chocolate or vanilla ice cream is a nice touch, but not necessary because the cake is so rich!
Provided by appleydapply
Categories Dessert
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
- Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles 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.
- Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
- Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
- Spoon into dessert dishes, and serve with ice cream, if desired.
Nutrition Facts : Calories 715.1, Fat 35.6, SaturatedFat 16.9, Cholesterol 119.5, Sodium 902.7, Carbohydrate 92.6, Fiber 4.9, Sugar 59.8, Protein 10.9
CROCK POT CHOCOLATE MUD CAKE
The kids and I made this delicious dessert over the holidays. It turns out to be cakey on top with a layer of warm saucy chocolate on the bottom. Yum, it reaches all level of chocolate satisfaction. We did not wait for the recommended cooling time.
Provided by lisar
Categories Dessert
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
- Whisk together the flour and baking powder in a medium bowl and set aside.
- In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
- Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
- Add the flour mixture and stir until thoroughly mixed.
- Pour the batter into the slow cooker and spread it evenly.
- In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
- Pour the mixture over the batter in the slow cooker.
- Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
- Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
- (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
- Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.
DECADENT CHOCOLATE DELIGHT - (CROCK POT CAKE)
I have not made this recipe yet, but it sound too scrumptious not to share, with the holidays right around the corner. Enjoy, and please come back and share your rating with us! Thanks!!
Provided by Mrs. Gottrocks
Categories Dessert
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease inside of crock pot.
- combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
- stir in the pudding mix and chocolate chips until well blended.
- Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.
CHOCOLATE MAYONNAISE CAKE
This is a rich, chocolaty cake that is simple to make and stores well staying moist. This has long been my favorite recipe and while growing up I always requested it for a birthday cake. My Mother always led me to believe that it was a very complicated and complex cake to make whenever I asked for it, I suppose to make me think it was something special. It wasn't until i moved out and asked for the recipe that I learned how simple it really was. Clever lady my Mother. :) Makes 9 X 16 cake or 2 -9X9 cakes
Provided by Georgie SkunkWoolfe
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Blend the two sets of ingredients together whisking well until a smooth batter is created.
- Pour batter into a greased and floured 9 X 16 or 9 X 18 baking pan.
- slightly jiggle pan to smooth out batter and to help release any large air bubbles that may be trapped in the batter.
- Bake at 350 degrees in a preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- NOTE:Low fat Mayonnaise or Salad dressing may be used in this recipe if you wish however it will change the texture of the cake but not the flavor.
- My Mother has made this recipe using low fat mayo and carob powder.
- I have not tried this version but she said it was good.
Nutrition Facts : Calories 2696.1, Fat 82.9, SaturatedFat 11.9, Cholesterol 61.1, Sodium 3484.1, Carbohydrate 461.1, Fiber 10.8, Sugar 216.1, Protein 31.9
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