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Triple Chocolate Mess crockpot cake
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Mon Dec 6th, 2010 12:40 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5009
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This recipe has been a favorite of the "Slow Cooker Yahoo Group" for years and years now. Vargr finally decided to make a "test batch", in prep for bringing it to a pot luck. And the results were worth all the raves its gotten on the Slow Cooker channel!

Exceptionally moist, chocolate upon chocolate, warm and wonderful! Pairs fantastically with a scoop of vanilla bean or French vanilla ice cream. Or ladle a scoop of whipped cream on top for even more decadence.

The trick is to combine all the ingredients thoroughly (except the chocolate chips) before adding to a non-stick-sprayed crock. And to use a layer or two of paper towels under the lid to catch the drips of condensing steam before they drip back onto the cake. This keeps the result more "cake like", or it can become more 'pudding-y".

Slow Cooker "Triple Chocolate Mess" cake

1 box chocolate cake mix (wuff used Duncan Hines chocolate fudge, but any inexpensive type will work)
1 Small box chocolate pudding (not instant)
1 pint sour cream
1 C water
3/4 C Vegetable oil
4 eggs
1 small bag chocolate chips (wuff used semi-sweet type)

In a large bowl, combine everything but the chocolate chips. Beat well, scraping the sides, until completely combined and smooth.

Spray the inside of a crock pot with non-stick cooking spray.  Pour in the batter.

Pour half the bag of chocolate chips over the batter. With a spoon or spatula, press them into the batter. Pour over the remaining chips.

Place a layer or two of paper towels over the top of the crock. Cover with the lid.

Cook on low for 3-4 hours.

Check at the 3 hour point. Cake should be semi solid around the edges, enough to run a knife around and separate slightly from the crock edge. Should be firm across the top into the middle, but needn't be 'cake-like, all the way through. In fact, many people like it a bit more "pudding like" in the center, for extra rich, gooey, goodness.

"Done-ness" is a matter of personal preference in this case! However, letting it run the full time will cause it to become a bit crusty at the edges, and mostly solid all the way through.

Set crock to "keep warm" mode, if your model has it. Spoon the cake into large bowls and top with whipped cream, or add a scoop of ice cream on the side.

The chocolate chips will give it a bit of lumpy texture in places, but will mostly melt and disappear into the cake. 

Even cooked for the full time, the cake will be too moist and soft to sit up on a plate as a 'civilized' slice, so keep to the bowls for serving this. Not the proper dessert for fancy tea-party formality, but UmmmUmmm GOOD for every other occasion!

~~~~~

The slow cooker list also gave a pumpkin variation of this. Wuff will give that a try later, but this was too good not to share.

ENJOY, and Happy Holidays!



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