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Slow-Cooker Chocolate Chip Pudding Cake

November 8, 2006
The Altoona Mirror
submitted by Carol Clapper of Hollidaysburg)

1 18.25-ounce package plain devil’s food cake mix

1 3.9-ounce package milk chocolate or chocolate instant pudding mix

1 16-ounce container (2 cups) sour cream

4 large eggs

3/4 cup vegetable oil

2 teaspoons pure vanilla extract

1 6-ounce package (1 cup) semisweet chocolate chips

Vegetable oil cooking spray

Ice cream of your choice for serving

Place the cake mix, pudding mix, sour cream, eggs, oil and vanilla in a large mixing bowl. Add 1 cup of water. Beat with an electric mixer on low speed until blended, 30 seconds.

Stop the machine and scrape down the side of the bowl.

Increase the mixer speed to medium, and beat until the ingredients come together and are well blended, 2 minutes longer, scraping down the side of the bowl again if necessary. Fold in the chocolate chips.

Mist the bottom and sides of a 41/2- to 6-quart slow cooker with vegetable oil cooking spray. Transfer the batter to the cooker and cover it. Cook the cake until it is quite puffed in the center and begins to pull away from the side of the cooker — 31/2 hours on high heat or 61/2 to 7 hours on low heat.

Spoon the warm cake into serving bowls. Serve with your favorite ice cream.

Serves 12.
 
 
 

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