Slow Cooker German Chocolate Spoon Cake Recipes

SLOW COOKED GERMAN CHOCOLATE CAKE

Steps:

• Spritz the inside of a 6 quart oval slow cooker with cooking spray.
• Using an electric mixer, beat together cake mix, flour, butter, buttermilk, chocolate syrup, eggs and vanilla. Beat for 1-2 minutes until fully combined.
• Fold 1/2 cup chocolate chips and pecan pieces into the cake batter by hand. Spread the batter evenly onto the bottom of the slow cooker.
• Using a teaspoon, dollop the caramel pecan icing over the top. Use a knife to swirl through batter leaving a 1 inch border along the edge.
• Cover the opening of the slow cooker with doubled paper towels first, then place the lid on top. Cook covered for 2 hours on high. (The paper towels will prevent condensation that forms on the lid from dripping into the cake. Don't skip it.)
• After 2 hours, uncover, remove paper towels, and test the center with a toothpick. If you see moist crumbs, it's done. If not, continue to bake in 15 minute increments then retest. Leave uncovered while you prepare the ganache.
• To prepare the ganache: Melt 1 cup chocolate chips and 1/3 cup of heavy cream on 50% power in the microwave, stopping every 20 seconds to stir. Repeat until smooth.
• Drizzle the cake with the chocolate ganache and allow it to rest uncovered for about 20 minutes before serving. [If you prefer a more traditional icing...Leave off the glaze and top with an additional can of coconut pecan icing or homemade German Chocolate Cake icing.
• To cut the cake: Cut through the middle, from end to end, then into wedges. You may also scoop desired size portions into a bowl..
• Serve warm drizzled with vanilla ice cream or fresh whipped cream.

SLOW COOKER GERMAN CHOCOLATE DUMP CAKE

Steps:

• Grease 6 qt crock then add the Pecans and the Frosting. Mix well and then spread evenly.
• Evenly spread out the dry cake mix on top.
• Then evenly pour the cream soda over the top. It will bubble up.
• Cover and cook on high for two hours or so until the cake looks done and has a spongy texture.
• Remove the lid to cool and serve while still warm, topped with Vanilla Ice Cream.

SLOW COOKER GERMAN CHOCOLATE SPOON CAKE

Steps:

• In a medium bowl, mix the cake mix, melted butter, water, eggs, vanilla, and salt until just combined.
• Do not overmix, it is ok if there is small lumps in the batter.
• Spray the slow cooker well with non-stick spray.
• Pour the batter in to the slow cooker.
• Sprinkle over the coconut, chocolate chunks, and pecans.
• Cover and cook on HIGH for 1 hour and 45 minutes.
• Serve with ice cream and enjoy!

GERMAN CHOCOLATE CAKE

Steps:

• Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
• Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
• Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
• On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
• Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
• Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
• Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
• In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
• Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.