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Slow Cooker Chocolate Caramel Cake

A moist and decadent dessert that combines rich chocolate flavors with a luscious caramel twist, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Cake
  • 15.25 oz Devil's Food cake mix
  • 3 large eggs
  • 1 cup water
  • 0.5 cup unsalted butter, melted
For the Toppings
  • 14 oz can sweetened condensed milk
  • 0.5 cup caramel topping, plus extra for drizzling
  • 8 oz Cool Whip, thawed
  • 3 bars Heath bars, chopped (4.2 ounces)
  • 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 and fully combined.
  2. Spray the inside of the slow cooker insert with cooking spray to prevent sticking.
  3. Pour the batter into the slow cooker and smooth it into an even layer.
Cooking
  1. Cover the slow cooker and cook on high for 2 hours. Do not open the lid during cooking.
  2. Once cooked, poke holes all over the surface of the cake with the end of a spoon or a skewer.
  3. Pour the sweetened condensed milk and ½ cup of caramel topping evenly over the cake.
  4. 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.
Serving
  1. Spread the thawed Cool Whip evenly over the top of the cake.
  2. Sprinkle the chopped Heath bars generously over the whipped topping.
  3. Drizzle additional caramel and chocolate sauce over the top.
  4. Serve by scooping out portions with a large spoon.

Notes

Serve with vanilla ice cream or fresh berries. Store leftovers in an airtight container in the refrigerator for up to three days.