Do you love chocolate? Do you love a super easy recipe that is ah-mazing? Then you want to check out this Quadruple Chocolate Crock Pot Cake from Gooseberry Patch’s Everyday Slow Cooker.
Aunt Lou here.
It was the weekend again, and I needed to come up with a recipe for our small group pitch-in on Sunday. Problem was that I needed something quick and easy.
You see, I think I might have gone crazy. I have decided that we will repaint our entire house (you think I am crazy now too, don’t you!) on room at a time. Each weekend I pick a new room, a color and then get my whip out to keep Michael and I moving fast enough to get it done in one weekend. 😉 So far we have the master bedroom, living room and Ryder’s room done. The hallway with six doorways and an upper storage space to edge in around is still in process. Thankfully, my husband still loves me even though he hasn’t been able to rest for almost a month now!
Quadruple Chocolate Crock Pot Cake
Anyway, back to the recipe. I needed a dump and go recipe for sure since we were going to tackle Ryder’s room AND the hallway this weekend.
I stumbled across this Quadruple Chocolate Crock Pot Cake and knew it would be an instant winner. And I wasn’t wrong! I mean, come on…it is a Quadruple Chocolate Cake! It is the perfect cake to go with ice cream. Yummo!
Quadruple Chocolate Crock Pot Cake
Ingredients
- 15.25 oz Devil’s Food chocolate cake mix
- 12 oz pkg chocolate chips
- 8 oz container sour cream
- 3.9 oz pkg instant chocolate pudding mix
- 4 eggs beaten
- 1 cup water
- 3/4 cup oil
- vanilla ice cream for serving
- chocolate fudge syrup
Instructions
- Mix together all of the ingredients in your crock pot (except for the ice cream and chocolate syrup, save it for later)
- Cover and cook on high for 3-4 hours, using the toothpick test to know when it is done
- Serve with ice cream and chocolate fudge syrup
Slow Cooker Recommendation
For this yummy Quadruple Chocolate Crock Pot Cake, I used my Hamilton Beach Programmable Insulated Slow Cooker…well, because I am in love with it. Your favorite 5-6 quart slow cooker would work as well.
Reader Note: “This is delicious. I would start watching it about 2 1/2 hours because mine was totally cooked/baked at almost 3 hours. At 4 hours it would have been dry and probably almost burnt. ” – Carolyn
Very good point Carolyn! It is a good rule of thumb to always watch desserts closely the first time you cook them and look for time differences as different slow cookers cook hotter than others.
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My kids are diary intolerant…can the Sour Cream be totally omitted?
Hi Diann!
I wish I had a better answer for you than this, but I honestly don’t know. I have never tried this without the sour cream and am afraid it would change the texture of the recipe quite a bit. Do you have a non-dairy sour cream substitute you use in other recipes that you could use in this? If you give it a try without sour cream or with a substitute, let me know how it goes.
Aunt Lou
In general…… does it make a difference if you use an oval or round crock pot when making receipes/
Hi Gary-
In general it does not matter the shape of the crock as much as the size (2 quart, 4 quart, 6 quart, etc.). Smaller slow cookers will take longer to cook than larger ones. On some baking recipes it is important to pay attention to the size used not only for cooking times but also so that the center will get done. Hope this helps!
Can you use something in place of the sour cream
I haven’t tried it with any kind of substitute, but you might try plain Greek yogurt.
How would white chocolate or chocolate squares and chips do?
I would assume that you could replace the milk chocolate chips with white chocolate chips. Of course, it would change the taste, but it would be worth a shot! Let me know how it turns out!
My crock pot only has a low setting. How long to bake on low?
I would try 6-7 hours on low, but be sure to keep a close eye on it the first time until you know for sure how your crock pot will cook it up. Enjoy!