Slow Cooker Mint Chocolate Pudding Cake Recipe

Slow Cooker Mint Chocolate Pudding Cake Recipe
Even though Instant Pots are the darlings of this decade, that’s no reason to abandon your slow cooker. Slow cookers are still incredible time savers, and allow us to be efficiently completing our tasks as our dinner and/or dessert cooks without any supervision. Slow Cooker Mint Chocolate Pudding Cake is a decadent dessert that is fairly quick, given it is done in the slow cooker, and can be timed to finish right at dessert time.

Mint and chocolate are a match made in heaven, and a bowl of this pudding cake is as ethereal as it gets. Make sure you use real whipped cream and not that chemical-laden, substandard frozen whipped topping. Your guests or family will be very thankful.

16 Servings

1 15.25 ounce devil's food cake mix, or other dark chocolate cake mix
1/3 cup vegetable oil
1 2/3 cups water
2 teaspoons peppermint extract
3 eggs

2 cups milk
1 3 oz. package instant chocolate pudding mix

1 10 oz. package mint chocolate chips

Sweetened whipped cream (whip 1 cup heavy cream with 1/4 cup powdered sugar)

  1. Spray the inside of a 3-4 quart slow cooker (preferably with a large footprint rather than tall and round) liberally with non-stick spray.
  2. Whisk together the cake mix, vegetable oil, water, peppermint extract, and eggs until smooth; scrape the batter into the prepared crock.
  3. Mix the milk and pudding mix until smooth; let sit a few minutes until it starts to thicken, and pour over the batter (the blender works well because it eliminates any lumps and once scraped out, can be easily rinsed clean).
  4. Pour the pudding over the batter (it will still sink down a bit, but that's as it should be).
  5. Sprinkle the mint chocolate chips evenly over all.
  6. Cover, set the slow cooker to high, and let cook 2 1/2 to 3 hours or until the top layer (the bottom is supposed to be gooey) is set.
  7. Tilt the lid and let cook a few minutes more until the excess moisture has evaporated. Serve warm with sweetened whipped cream.

Amount Per Serving
Calories 304 Calories from Fat 139
Percent Total Calories From: Fat 46% Protein 4% Carb. 50%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 44 mg
Sodium 219 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 12 g
Protein 3 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 4%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.