Crock Pot Chocolate Mud 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.

CROCK POT CHOCOLATE MUD CAKE

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.

CROCK POT CHOCOLATE MUD CAKE

Steps:

• 1 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.) 2 Whisk together the flour and baking powder in a medium bowl and set aside. 3 In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. 4 Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk. 5 Add the flour mixture and stir until thoroughly mixed. 6 Pour the batter into the slow cooker and spread it evenly. 7 In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved. 8 Pour the mixture over the batter in the slow cooker. 9 Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot. 10 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. 11 (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. 12 Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Read more: http://www.food.com/recipe/crock-pot-chocolate-mud-cake-50331?oc=linkback

CROCKPOT CHOCOLATE MUD CAKE

Steps:

• 1. Coat the inside of a 2 1/2 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.) 2. Whisk together the flour and baking powder in a medium bowl and set aside. 3. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. 4. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk. 5. Add the flour mixture and stir until thoroughly mixed. 6. Pour the batter into the slow cooker and spread it evenly. 7. In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved. 8. Pour the mixture over the batter in the slow cooker. 9. Cover and cook on high for 1 1/4 to 2 1/4 hours, depending on size of the crock pot. 10. 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. 11. (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. 12. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or 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.

MAGIC CHOCOLATE MUD CAKE

Steps:

• Preheat oven to 350°F Lightly grease a 6-cup straight sided oven proof dish and place on a baking sheet.
• Place the butter in a saucepan. Add 3/4 cup of the sugar and 2/3 cup of the milk. heat gently. stir occasionally, until the butter has melted and all the sugar is dissolved. remove pan from heat.
• Sift flour, cinnamon and 1 tbls. of the cocoa powder into the pan and stir into the mixture, mixing evenly. Pour the mixture into the prepared dish and level the surface.
• Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle it over the cake mixture.
• Pour remaining milk over the cake.
• Bake for 45 to 50 minutes or until the sponge has risen to the top and is firm to the touch. Serve hot, with yogurt or vanilla ice cream.