Monday, January 18, 2010

Slow Cooker Chocolate Chip Cake

This is a great recipe when you want something simple and don't have time to make it. By using the slow cooker, you can start it well ahead of time and time it to have it ready when you want to serve it. We've made this at work several times for a sweet treat in the middle of the afternoon. This would be a great dish to have for your Super Bowl party. In fact, it sounds so good while I am typing this, I think I will go fix one for dinner tonight.

Slow Cooker Chocolate Chip Cake

1 box Devil's Food Cake mix
1 package instant chocolate pudding mix
1 16 oz. container sour cream
4 large eggs
3/4 C. vegetable oil
2 t. vanilla extract
1 16 oz. package semi-sweet chocolate chips

Mix together the cake mix, pudding mix, sour cream, eggs and vanilla in a large bowl. Add 1 cup of water and mix on low speed until well blended. Stop the mixer and add the chocolate chip. Mix by hand.

Spray the slow cooker with cooking spray. I normally use Crock Pot Liners, but this recipe works better without them. Pour the batter into the slow cooker and cover with the lid. Cook the cake until it begins to pull away from the side of the crock, about 3 1/2 hours on high, or 6 1/2 to 7 hours on low heat. To serve, spoon the warm cake into bowls and add your favorite ice cream on the side, if desired. This recipe works best in a 3 quart slow cooker, but any regular size crock will work.

Go Colts

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