"The Lid Pocket may be one of the most ingenious inventions of the 21st century for the kitchen."
- Arkansas Democrat-Gazette

Chocolate Caramel Cake…in your Slow Cooker!

What could possibly be better than chocolate caramel cake? You got it – chocolate caramel cake in your slow cooker!

chocolate cake


4 oz cream cheese

1/2 cup milk or cream

1 cup sour cream

1 egg

1 (16.5 oz) yellow cake mix, unprepared

1/4 cup cocoa powder

1 cup mini chocolate chips

2 Tbsp butter

1 (14 oz) can sweetened condensed milk

1/2 cup evaporated milk

Garnish with chocolate syrup and chocolate, if desired

1. In small microwave safe bowl, combine cream cheese and milk. Microwave on 50% power for 1 minute; remove and stir. Continue microwaving for 30 second intervals until cream cheese melts; stir with wire whisk to blend.
2. Place in large bowl; stir in yogurt, cocoa powder, chocolate chips and egg. Mix well. Add cake mix and stir just until combined.
3. Spray a 6 quart slow cooker with nonstick baking spray. Spread batter evenly in slow cooker.
4. In small saucepan, combine butter, sweetened condensed milk and evaporated milk; heat to boiling, stirring until blended. Carefully pour over batter in slow cooker.
5. Cook on high for 2 1/2 to 3 hours or until cake springs back when lightly touched. Uncover, turn off slow cooker, top loosely with foil, and let stand for 30 minutes.
6. Gently run a sharp knife around the edges of the cake and invert over serving plate until cake drops out. If any sauce remains in slow cooker, spoon over cake. Cool for 30-45 minutes before serving.  Serve with vanilla ice cream or whipped cream.  Garnish with chocolate and chocolate sauce, if desired.



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