I made this for dessert tonight, and it is very good. I did however add peppermint to the batter part, and it reminded me of a Girl Scout thin mint cookie. Thank you for sharing this recipe , wi be making it again!
This recipe is very good, but not the best. Details and “best quality” products matter.
I made this last night, it was super simple and turned out as it should. There was a cake layer on top and a “lava” layer below. If you can operate a hand mixer (or have the patience to use a whisk) and a kitchen timer, you can make this.
My slow-cooker is a 5-quart, round, black crock; it is around 15-20 years old and manufactured by the original company that made these appliances famous (by the way, I no longer recommend this brand as they are no longer made by the same company and the quality of new models is poor) I had no issues with recommended cook temp (low) or cook time, the cake was underdone at 2.5-hours and likely perfect at 3-hours (I forgot mine for about 15-minutes too long, I feel it was slightly overcooked but nowhere near burnt.)
I followed the directions closely, substituting 1.25-cups milk (I used 2%) for water in the cake mix even though this is not very clear it’s the wording for this step that makes me rate this recipe 4 stars rather than 5. The only place I changed anything was by using semi-sweet rather than milk chocolate chips. They were fine, but I used “average” (you know the brand) chocolate chips. Now that I know the method works, I will spend more money getting the best quality chocolate chips and because I prefer it to milk chocolate, plan to use even darker chocolate.
I generally do not care for Betty Crocker boxed cakes (sorry Betty,) but in this recipe it was fine–even good. However, I used the most famous brand instant pudding and I won’t use it again. At least not their conventional kind. Every time I took a bite that was more pudding than cake/chocolate chips I noticed and liked it least of all. The pudding also had a green cast, the conventional kind does have artifical food dyes in it and I did feel I overcooked the whole cake; so next time I will use an instant pudding without artificial food dyes and will keep closer watch on my timing. Perhaps, in their tips section BettyCrocker.com should note: “If using instant pudding with artificial food dyes, be careful not to overcook cake.”
Thank you to the reviewer that recommended lining the slow-cooker with a liner rather than the parchment recommended. I don’t generally use them (cooking in plastic seems wrong) but even better than the ease of clean-up was the ease of storing the leftovers. Just let cake cool in crock, carefully lift the whole liner (cake will hold shape) into a spring form pan (if using round crock) or into a large rectangular pan or storage box (if crock is oval), gather edges of bag, give a slight twist and secure with a bag tie or clip. Store in fridge.
This was so easy and delicious (with eyes closed, oh the green, lol) I recommend any choco-holic with a slow-cooker try it. Just be sure, since this is a recipe that relies on two packaged products and some simple chocolate chips to use the best quality products possible. It matters. And rember, just because something is beloved and you know its jingle as well as your mother’s voice does not mean it’s the best quality.
Ingredients:
1 cup dry all-purpose baking mix (I used Bisquick Heart Smart)
1 cup sugar, divided
3 tablespoons plus ⅓ cup unsweetened cocoa powder, divided
½ cup milk (I used coconut milk beverage)
1 teaspoon vanilla
1-2/3 cups hot water
Directions:
I used my 4-Quart slow cooker.
Spray the inside of your slow cooker with nonstick cooking spray.
In a bowl, mix together the baking mix, ½ cup sugar, 3 tablespoons unsweetened cocoa powder, milk and vanilla until well blended.
Pour the batter evenly into the slow cooker.
In a clean bowl, mix the remaining ½ up sugar, ⅓ cup cocoa powder and hot water until well blended.
Pour over the batter in the slow cooker.
DO NOT STIR!
Cover and cook on HIGH 2 to 3 hours, or until a toothpick inserted in the center of the cake-y part comes out clean. (There will be a thick chocolate pudding-like sauce beneath the cake.)
Serve warm plain or with a little scoop of vanilla ice cream, a dollop of whipped cream, and/or drizzle with chocolate sauce or caramel!!
Nutrition Estimates Per Serving (1/2 cup):
169 calories
1.9 g fat
0.6 g sat fat
1 mg cholesterol
136 mg sodium
38.5 g carbs
26.9 g sugars
2 g fiber
2.6 g protein
source :theoldeasyrecipes.com
