Chocolate Pudding Cake

Chocolate Pudding Cake
Makes 6
Prep 10 m
Slow Cook 90 m
Stand 30 m
Slow Cook on HIGH



  1. 1 of 2 Coat a 4-quart slow cooker bowl with nonstick cooking spray. In a medium bowl, whisk together flour, cocoa powder, pudding mix, 1/4 cup of the sugar, the baking powder, salt, ground cinnamon and, if desired, ancho chile powder. Make a well in center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in chocolate chips. Pour evenly into prepared slow cooker bowl.
  2. 2 of 2 In a small bowl, stir together chocolate sauce and remaining 1/3 cup sugar; pour in boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on HIGH for 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with whipped cream, if desired.
Nutrition Information for Chocolate Pudding Cake
Servings Per Recipe: 6
Per Serving: 25 mg chol., 403 kcal cal., 16 g Fat, total, 3 g fiber, 5 g pro., 8 g sat. fat, 63 g carb., 300 mg sodium