I have made this desert so many times now and every time I am still astonished by how amazing it tastes. Most people do not know that it is possible to bake a cake in the slow cooker. Well, I am here to happily report that not only can you bake a cake in the slow cooker, but it tastes 100 times better than a cake baked in the oven. The cake turns out so moist and flavorful. This is a guarantee win with kids and with adults as well. Happy Baking Everyone!!
- Cooking spray
- 1 (16) ounce package chocolate cake mix
- 1 (4 ounce) package instant Jell-O pudding mix
- 3/4 cup vegetable oil
- 1 cup water
- 4 eggs
- 1 (16-ounce) container sour cream
- 1 (6-ounce) package chocolate chips
Directions: Use a 4-quart slow cooker. Spray the stoneware insert very well with cooking spray. In a large bowl, combine the cake mix, pudding mix, oil, water, eggs, and sour cream. Mix well until light and fluffy. I mixed a couple of ingredients in at a time to make sure it was all mixed together well. Stir in the chocolate chips. Scrap the batter into your 4-quart slow cooker. Cover and cook on low for 5 to 6 hours or on high for 3 to 4. I highly recommend baking it on low as it really will taste much better. You will know when your cake is done by simply inserting a toothpick or knife in the middle. If it comes out wet than it’s not done yet.
Little Debbie’s Tip: For all you gluten-free people out there, I used Betty Crocker’s Gluten-Free chocolate cake mix. It’s surprisingly very very good and I would even recommend it to gluten eaters as well!
Credit: Stephanie O’dea