Slow Cooker Smore Cake

Slow Cooker Smore Cake.

Ingredients
1 Box Chocolate Fudge cake mix (mix according to directions)
2 cups miniature marshmallows
1 cup semisweet chocolate chips
Graham Crackers if desired.

Directions
1. Spray 2-31/2-quart slow cooker with cookin spray.
2. Pour Cake mix batter into slow cooker.
3. Cook on High heat for 2 -2.5 hours or until an inserted toothpick
comes out clean.
3. Turn off slow cooker, sprinkle marshmallows and chocolate chips
over tope of cake. Cover for 10 minutes. Serve with Graham Crackers.




Find Original Recipe here: http://www.bettycrocker.com/recipes/slow-cooker-fudgy-smore-cake/4a7cdd63-e557-440a-a647-bef0cb2dced7

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EASY** Slow Cooker Chocolate Pudding Cake

EASY** Slow Cooker Chocolate Pudding Cake

Ingredients

1 Package chocolate cake mix

1 package instant chocolate pudding mix.

2 cups sour cream

4 eggs

1 cup water

3/4/ cup canola oil

1 cup semisweet chocolate chips

Ice cream for topping

Instructions

1.) In a large bowl combine your cake mix, pudding mix, sour cream, eggs, water, and canola oil.

Beat on low speed for 30 seconds. Add chocolate chips. Pour into a greased 5-qt. slow cooker.

2.) Cover & Cook on low for 6-8 hours, insert a toothpick into the center until it comes

out clean. Serve Ice Cream on Top.

Originally published as Chocolate Pudding Cake in Quick Cooking September/October 1998, p17

Read more: http://www.tasteofhome.com/recipes/chocolate-pudding-cake#ixzz36KwhT9Km

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Slow Cooker Chocolate Bread Pudding

Slow Cooker Chocolate Bread Pudding

Ingredients

3 cups milk

3/4 cup semisweet chocolate morsels

3/4 cup cocoa powder

3 lightly beaten eggs

5 cups cubed cinnamon-swirl bread 1/2 inch cubes.

Directions

Coat inside of slow cooker with non stick spray

In a saucepan, heat meat until very warm but not boiling. Remove from heat. Add chocolate chips

and cocoa powder(do not stir), let stand for 5 minutes. Whisk until smooth and cool

for 10 minutes.

In a large bown mix together the eggs, chocolate mixture, and stir in your bread cubes.

- Place this mixture in your slow cooker.

- Cook on low for 2-3 hours until center comes out clean with a toothpick.

*You can serve with whipped cream on top and sprinkled cocoa or a scoop of Vanilla ice cream on top.

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Peanut Clusters

 
Thank You Jaci Heaton!

Ingredients~
2 lbs (36 ounces) salted dry-roasted peanuts
4 ounce (4 squares) German's sweet Chocolate
1 -12 ounce Package Semi Sweet Chocolate Chips ( 2 cups)
2 1/2 pounds White Almond Bark (Break up a little)

Directions~
In a 4 quart crockpot place peanuts on the bottom then layer the chocolates. Start with German chocolate, then the chocolate chips and finally the almond bark. Set crockpot on low and cook for 3 hours (do not over cook). DO NOT STIR. When finished cooking stir with a wooden spoon (important to use wooden) until chocolate is completely smooth. Spoon into medium sized muffin liners (30-40) or for a quicker finish spread out on wax paper, let cool then crumble.

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Crock Pot Chocolate Mud Cake

 

  

Crock Pot Chocolate Mud Cake
Ingredients:
1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate or 2 ounces chocolate chips
1 cup sugar, divided
3 tablespoons Dutch-processed cocoa powder, plus
1/3 cup Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream

Directions:

 Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
Whisk together the flour and baking powder in a medium bowl and set aside.
In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly.
In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker.
Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
(As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

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