Slow Cooker Chocolate Caramel Cake Recipe
Indulge in the moist and decadent goodness of the Slow Cooker Chocolate Caramel Cake Recipe. This incredibly simple dessert combines rich chocolate flavors with a luscious caramel twist, making it the perfect treat for any occasion. It’s ideal for busy weekdays or when you have guests over, ensuring you spend less time in the kitchen and more time enjoying delicious dessert.
Recipe Information
Prep Time: 10 minutes
Cook Time: 120 minutes
Total Time: 130 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 380
Protein: 4g
Carbohydrates: 55g
Fat: 18g
Fiber: 1g
Sugar: 30g
Sodium: 350mg
Why Make Slow Cooker Chocolate Caramel Cake Recipe
The Slow Cooker Chocolate Caramel Cake Recipe is not only delightfully sweet but also incredibly versatile. You can customize it to suit your taste preferences, whether you prefer extra caramel, a hint of sea salt, or additional toppings. This dessert is a crowd-pleaser, perfect for potlucks, parties, or even just a cozy night at home. Plus, using a slow cooker makes it effortless to whip up, transforming simple ingredients into a spectacular dessert while you relax.
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
Serve the Slow Cooker Chocolate Caramel Cake Recipe with a scoop of vanilla ice cream to balance the richness. You can also accompany it with fresh berries for a touch of tartness or a drizzle of additional caramel sauce for those who just can’t get enough sweetness!
How to Store Slow Cooker Chocolate Caramel Cake Recipe
Store any leftovers in an airtight container in the refrigerator for up to three days. If you’d like to freeze it, wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag. When reheating, simply thaw overnight in the fridge and warm in the microwave on low until heated through.
Expert Tips for Cooking Slow Cooker Chocolate Caramel Cake Recipe
- Make sure your slow cooker is well-greased to avoid sticking.
- For a richer flavor, use high-quality chocolate sauce and caramel.
- Customize the topping with nuts, other candy bars, or even fresh fruit.
Delicious Variations of Slow Cooker Chocolate Caramel Cake Recipe
Try adding a pinch of espresso powder to enhance the chocolate flavor. For a healthier twist, substitute half of the butter with applesauce. You can also experiment with different cake mixes such as chocolate mint or red velvet for a fun twist on the classic recipe.
This Slow Cooker Chocolate Caramel Cake Recipe is simply irresistible. Its rich flavors, easy preparation, and endless possibilities for customization make it a must-try. Treat yourself and your loved ones to this delightful dessert today!
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 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.
- Once cooked, poke holes all over the surface of the cake with the end of a spoon or 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 it to the refrigerator. Chill for at least 2 hours or overnight for best results.
- Spread the thawed Cool Whip evenly over the top of the cake.
- Sprinkle the chopped Heath bars generously over the whipped topping.
- Drizzle additional caramel and chocolate sauce over the top.
- Serve by scooping out portions with a large spoon.
