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Slow Cooker Chocolate Caramel Cake

A rich and moist cake cooked in a slow cooker, combining chocolate and caramel flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 15.25 oz Devil’s Food cake mix
  • 3 large eggs
  • 1 cup water
  • ½ cup unsalted butter, melted
For the Topping
  • 14 oz sweetened condensed milk
  • ½ cup caramel topping, plus extra for drizzling
  • 8 oz Cool Whip, thawed
  • 3 bars Heath bars, chopped (4.2 ounces)
  • to taste chocolate sauce for drizzling

Method
 

Preparation
  1. In a large bowl, blend together the Devil's Food cake mix, eggs, water, and melted butter until smooth.
  2. Spray the inside of the slow cooker insert with cooking spray.
  3. Pour the batter into the slow cooker and smooth it into an even layer.
  4. Cover and cook on high for 2 hours without opening the lid.
Cooling and Topping
  1. Once cooked, poke holes in the surface of the cake with a skewer.
  2. Pour the sweetened condensed milk and ½ cup of caramel topping evenly over the cake.
  3. Let the cake cool until the bottom is cool to the touch, then transfer to the refrigerator and chill for at least 2 hours.
  4. Spread the thawed Cool Whip over the top of the cake.
  5. Sprinkle the chopped Heath bars over the whipped topping, and drizzle with caramel and chocolate sauce before serving.

Notes

For an extra touch, serve with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator. For longer storage, freeze portions wrapped in plastic and thaw in the refrigerator.