Slow Cooker Chocolate Caramel Cake Recipe
Are you ready to indulge in a dessert that’s both simple and absolutely decadent? The Slow Cooker Chocolate Caramel Cake Recipe is your ticket to a rich, moist cake that practically makes itself! Perfect for busy days or special occasions, this delightful treat pairs the deep flavors of chocolate with sweet caramel, ensuring it will be a hit at any gathering.
Recipe Information
Prep Time: 15 minutes
Cook Time: 120 minutes
Total Time: 135 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 5g
Carbohydrates: 50g
Fat: 15g
Fiber: 1g
Sugar: 30g
Sodium: 250mg
Why Make Slow Cooker Chocolate Caramel Cake Recipe
This Slow Cooker Chocolate Caramel Cake Recipe is not just delicious; it’s incredibly versatile. You can customize it with different toppings or fillings based on your preferences. It’s a great way to bring something special to the table without spending hours in the kitchen. Plus, using a slow cooker means you can focus on other tasks while your dessert cooks to perfection!
How to Make Slow Cooker Chocolate Caramel Cake Recipe Step by Step
Ingredients
15.25 oz Devil’s Food cake mix
3 large eggs
1 cup water
½ cup unsalted butter, melted
14 oz can sweetened condensed milk
½ cup caramel topping, plus extra for drizzling
8 oz Cool Whip, thawed
3 Heath bars, chopped (4.2 ounces)
Chocolate sauce for drizzling
Directions
In a large bowl, blend together the devil’s food cake mix, eggs, water, and melted butter until the mixture is smooth and fully combined. Spray the inside of the slow cooker insert with cooking spray to prevent sticking. Pour the batter into the slow cooker and smooth it into an even layer. Cover the slow cooker and cook on high for 2 hours. Do not open the lid during cooking to ensure even rising and baking.
Once the cake is cooked, use the end of a spoon or a skewer to poke holes all over the surface of the cake carefully. Pour the sweetened condensed milk and ½ cup of caramel topping evenly over the surface of the cake, allowing it to soak into the holes. Remove the slow cooker insert from the base. Let it cool until the bottom is cool to the touch, then transfer it to the refrigerator. Chill for at least 2 hours or overnight for best results.
Once chilled, spread the thawed Cool Whip evenly over the top of the cake. Sprinkle the chopped Heath bars generously over the whipped topping. Drizzle caramel and chocolate sauce over the top for extra sweetness and decoration. Serve the cake by scooping out portions with a large spoon. Enjoy this rich, moist, and luscious dessert!
How to Serve Slow Cooker Chocolate Caramel Cake Recipe
For an extra touch, serve slices of the Slow Cooker Chocolate Caramel Cake with a scoop of vanilla ice cream or a dollop of whipped cream on the side. A fresh fruit salad can also complement the rich flavors beautifully. Pair it with a hot cup of coffee or herbal tea for a complete dessert experience.
How to Store Slow Cooker Chocolate Caramel Cake Recipe
Store any leftovers in an airtight container in the refrigerator. To reheat the cake, simply warm it in the microwave for a few seconds. If you want to keep it for a longer period, you can freeze portions wrapped tightly in plastic wrap. Thaw in the refrigerator when ready to enjoy.
Expert Tips for Cooking Slow Cooker Chocolate Caramel Cake Recipe
- For an even richer flavor, consider adding a teaspoon of vanilla extract to the cake batter.
- To prevent any burning on the edges, avoid cooking for longer than the specified time.
- Experiment with different candy bar toppings for a unique twist each time you make the cake.
Delicious Variations of Slow Cooker Chocolate Caramel Cake Recipe
- Try adding nuts like chopped pecans or walnuts for extra crunch.
- Substitute the Devil’s Food cake mix with a chocolate fudge mix for an even more indulgent chocolate experience.
- For a festive touch, consider adding peppermint extract during the holidays for a chocolate-mint twist.
If you’re looking for a show-stopping dessert that is easy to make and sure to satisfy any sweet tooth, look no further than the Slow Cooker Chocolate Caramel Cake Recipe. It’s a luscious, chocolatey delight that you’ll want to make again and again. Enjoy its simple preparation and incredible flavors—perfect for gatherings or a family treat!
Slow Cooker Chocolate Caramel Cake
Ingredients
Method
- In a large bowl, blend together the Devil's Food cake mix, eggs, water, and melted butter until smooth.
- Spray the inside of the slow cooker insert with cooking spray.
- Pour the batter into the slow cooker and smooth it into an even layer.
- Cover and cook on high for 2 hours without opening the lid.
- Once cooked, poke holes in the surface of the cake with a skewer.
- Pour the sweetened condensed milk and ½ cup of caramel topping evenly over the cake.
- Let the cake cool until the bottom is cool to the touch, then transfer to the refrigerator and chill for at least 2 hours.
- Spread the thawed Cool Whip over the top of the cake.
- Sprinkle the chopped Heath bars over the whipped topping, and drizzle with caramel and chocolate sauce before serving.
