Cooks, today we will be making the transition from cooks to bakers using our handy dandy crockpot. This recipe is one of my favorite “I’ve had a bad day and need chocolate” recipes and turns out twice as good as cake does in the oven.
1 (15 1/4 ounce) box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
1 1/4 cups water
3/4 cup vegetable oil
1 tablespoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 cup milk chocolate chips
1 (14 ounce) jar caramel ice cream topping
1 cup chopped Heath bar
1 can spray whipped cream
- Grease or spray crock of the slow cooker. Using a mixer, combine cake mix, water, oil, eggs, vanilla and 1/2 of the can of sweetened condensed milk. Beat on low for 30 seconds, then on medium speed 2 minutes, Pour into slow cooker.
- Sprinkle top with milk chocolate chips. Cover slow cooker and set on HIGH. Cook for 2 to 3 hours. At 2 hours, start checking your cake to see if it’s done.
- While the cake is working, set aside some of the caramel sauce and Heath bar for garnish. In a bowl, combine remaining sweetened condensed milk and remaining caramel sauce and mix well.
- When cake is done, remove crock from slow cooker. With a long skewer, pierce cake almost (but not quite) all the way to the bottom, all over the cake, making many holes. Pour caramel sauce over cake, then sprinkle with toffee bits, covering the top of the cake. Allow cake to cool completely and caramel sauce to sink in, then refrigerate cake for one hour.
I always prefer to eat this cake right out of crockpot, after letting it cool for a few minutes. Honestly, who doesn’t love a warm cake?!
Happy Dessert, Bakers!