Sunday, November 12, 2006

Slow-Cooker Chocolate Chip Pudding Cake

From The Dinner Doctor

1 pkg (18.25oz) plain devil's food cake mix
1 pkg (3.9oz) milk chocolate or chocolate instant pudding mix
2 C sour cream
4 large eggs
3/4 C vegetable oil
2 tsp pure vanilla extract
1 C semisweet chocolate chips
Vegetable oil cooking spray
Ice cream, 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 side of a 4 1/2 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, 3 1/2 hours on high heat, 6 1/2 to 7 hours on low heat. Spoon the warm cake into serving bowls with ice cream.

No comments: