Slow Cooker Mint Chocolate Pudding Cake Recipe
Mint and chocolate are a match made in heaven, and a bowl of this pudding cake is as ethereal as it gets. Make sure you use real whipped cream and not that chemical-laden, substandard frozen whipped topping. Your guests or family will be very thankful.
1 15.25 ounce devil's food cake mix, or other dark chocolate cake mix
1/3 cup vegetable oil
1 2/3 cups water
2 teaspoons peppermint extract
2 cups milk
1 3 oz. package instant chocolate pudding mix
1 10 oz. package mint chocolate chips
Sweetened whipped cream (whip 1 cup heavy cream with 1/4 cup powdered sugar)
- Spray the inside of a 3-4 quart slow cooker (preferably with a large footprint rather than tall and round) liberally with non-stick spray.
- Whisk together the cake mix, vegetable oil, water, peppermint extract, and eggs until smooth; scrape the batter into the prepared crock.
- Mix the milk and pudding mix until smooth; let sit a few minutes until it starts to thicken, and pour over the batter (the blender works well because it eliminates any lumps and once scraped out, can be easily rinsed clean).
- Pour the pudding over the batter (it will still sink down a bit, but that's as it should be).
- Sprinkle the mint chocolate chips evenly over all.
- Cover, set the slow cooker to high, and let cook 2 1/2 to 3 hours or until the top layer (the bottom is supposed to be gooey) is set.
- Tilt the lid and let cook a few minutes more until the excess moisture has evaporated. Serve warm with sweetened whipped cream.
Amount Per Serving
Calories 304 Calories from Fat 139
Percent Total Calories From: Fat 46% Protein 4% Carb. 50%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 44 mg
Sodium 219 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 12 g
Protein 3 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 4%
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