Crock Pot Chocolate Pudding Cake Recipes

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.

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 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.

SLOW COOKER HOT FUDGE PUDDING CAKE

Steps:

• To a medium bowl, add all of the batter ingredients (flour, granulated sugar, cocoa powder, baking powder, salt, milk, butter, and vanilla extract). Whisk together until blended and smooth. Using a spatula, spread batter in the bottom of a Crock Pot.
• In a medium bowl, whisk together the dry layer (granulated sugar, brown sugar, and cocoa powder). Sprinkle evenly over the top of the batter.
• Slowly pour the hot water over the top.
• Cook on high until cake has puffed up and it springs back when you poke it with your finger, 3 to 4 hours.
• Use a spoon to scoop cake and sauce onto dessert plates along with a scoop of vanilla ice cream. Serve.

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 BROWNIE PUDDING CAKE

Steps:

• Grease the bottom and sides of the crock pot. Combine the brown sugar, water, and cocoa powder in a saucepan over medium heat. Bring to a boil while stirring frequently. In a mixing bowl, combine the brownie mix, egg, peanut butter, margarine and water. Beat with a mixer on medium speed until all ingredients are incorporated. Pour the peanut butter brownie batter in the crock pot. Pour the hot brown sugar mixture over the top. Do not stir. Cover the crock pot and cook on high heat for 2 hours. Turn off the crock pot and leave covered for 30 minutes. To serve, scoop the pudding cake into individual serving bowls. Top with ice cream or whipped cream.

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.

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.

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.