A Chocolate Crock Pot Recipe For The Books

My mother in law makes a famous chocolate cake just like this.  However, she doesn’t make it whenever we want, but only on special occasions like Christmas or birthdays.  She’s known for this cake now and I’m happy to say I think I found the cake recipe that I will make famous!

Check out what my friends over at Tammilee Tips have to say about this recipe:

Hello yum!!! OH my YUM! This Crock Pot Chocolate Caramel Dump Cake Recipe is dangerously good! I mean so good that you may not want to share it with anyone else. Don’t worry if you eat it all yourself I fully understand how this happens! This is a no judgement zone and we all understand! The power of chocolate and caramel together is a dangerous one! I love making slow cooker cakes! The crock pot does all the work and you get a moist, delicious cake without having to heat up your house!”

She is so right.  This recipe is dangerously delicious and I will not judge you if you eat it all by yourself (I can’t judge if I’ve done it, right?)!

 

 

 

Ingredients

1 box Betty Crocker devil’s food cake mix

1 1/2 cups Caramels (chopped in half)

1 cup Nestle Semi-sweet chocolate chips

1 1/2 cups McArthur Milk

1 package Jell-O Chocolate pudding, instant

 

 

 

Instructions

Line the slow cooker with parchment paper for easy cleanup

In a bowl add the milk and the chocolate pudding together

Add the chocolate cake mix, Mix well

Pour into the slow cooker

Place the cut caramels all over the top of the cake. Push a few into the cake but let the rest sit on top. They will sink in as they melt.

Cook on high for approximately 2 – 3 hours. The cake is ready with the middle is set and doesn’t jiggle.

Remove lid, turn off heat and let the cake sit for 15 minutes.

Remove from slow cooker bowl.

 

 

 

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Quick Tip: If you want more of a lava cake, undercook it by just 30-45 minutes

Thanks again to Tammilee Tips for this amazing recipe.

 

 

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