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.
Nutrition Facts : ServingSize 1 serving, Calories 504 kcal, Carbohydrate 73 g, Protein 6 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 73 mg, Sodium 508 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 9 g
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