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Triple Chocolate Mess Crock Pot Cake
This has long been a favorite recipe of one of Vrghr's favorite mailing groups for slow cooker recipes. Apparently many other folks agreed, because you'll find this recipe all over the net if you search for "Triple Chocolate Mess Crock Pot".
Vrghr's recipe is virtually the same as all the rest; why mess too much with a proven good thing? Wuff will offer a few tips though, to answer the common questions Vrghr has heard on his news group and elsewhere, regarding this recipe.
Tips:
- Make sure you use the pudding type that requires cooking. The "instant" kind you mix and let harden in the refrigerator is not what you want! And you can use any size box, small or large - the recipe doesn't care and all the results are good.
- The brand and style of cake mix doesn't mater. You can use generic, store-brand chocolate, or double-fudge extra moist. The results are virtually the same.
- The cook time is HIGHLY DEPENDENT on the temperature your crock pot cooks at! Even more than most other crock dishes. Some pots will produce the same result at high for 3 hours that others will create at low for 4 hours. Other pots will take 5 or 6 hours at low.
- Vrghr recommends you start things off at high temperature and let it go for about an hour. Then check the cake (briefly). If you see a "donut ring" of rising cake around the edges with a top that looks dry, while the center is still liquid, you pot's "High" might be a bit TOO high. Kick it down to low, and check again in another 90 minutes. If the edges are rising slightly but the middle is also rising a bit, your pot's "High" is probably good to let it go for another couple hours.
- No matter what setting you choose, high, low, or other, check your cake in 2 hours.
- Put a double layer of paper towels under the lid (don't let them drop down onto your cake) to catch the condensed-steam drips. You'll get a much better result. Otherwise, the condensed steam on the lid will run to the edges and drip, giving a little line of soggy cake around the edge of the pot.
- If/When you remove the lid to check the cake, don't let the water run off the lid and back into the pot.
- Vrghr recommends avoiding the "Milk Chocolate" type of chips, and going for Semi-Sweet or even higher % of cocoa. The cake is going to be plenty sweet already, and the hint of darker chocolate will add a very nice touch.
Option: Add some instant coffee granules to turn this into a "mocha-chocolate" cake.
This cake comes out so moist and rich, most folks won't even miss that it doesn't have any icing. But if you want an extra luxurious touch, squirt some whipped cream on top when serving and drizzle with a little chocolate syrup. Then you'll have a "Quadruple Chocolate Mess" instead of just a "Triple". *chuckles*
You can vary the consistency by adjusting the baking time: Longer = more "cake like". Shorter can give a bit of "pudding quality".
This is an exceptionally easy cake to make, and doesn't dirty up a lot of bowls and utensils. The results, however, taste VERY good, despite the ease of production. It's even better if you side the warm cake with a couple scoops of good ice cream, and a nice portion of chocolate syrup drizzled all over!
Give this a try at your next pot luck! Vrghr's sure you won't regret it!
Ingredients:
1 package chocolate cake mix(any)
1 pint (2 cups) sour cream
1 pkg. cook & serve chocolate pudding (any size)
1 12-16 oz. bag semi-sweet chocolate chips
3/4 c. oil
4 eggs
1 c. water (Vrghr used 1/2 C water mixed in 1/2 C cream)
Non-stick Cooking Spray
Options: Whipped Cream & Chocolate Syrup
Directions:
Spray the inside of the crock with non-stick cooking spray.
Pour the cake and pudding mix into the pot.
Make a well in the middle and add the rest of the ingredients. Whisk or stir until completely combined (be sure to get down into the corner of the pot).
Sprinkle on the chocolate chips.
Spread a couple paper towels just under the lid (don't let them drop into the cake batter), and cover the pot.
Cook for 2-4 hours.
Start off on high,and check after an hour to see if you need to reduce the heat. Crock pots cook at rather different temperatures, and "high" might be too high on some, and just right on others.
Spoon the warm cake out onto a plate. Serve with a side of ice cream, add a shot of whipped cream on top, and drizzle some nice chocolate syrup over the top.
DEVOUR!
Vrghr's recipe is virtually the same as all the rest; why mess too much with a proven good thing? Wuff will offer a few tips though, to answer the common questions Vrghr has heard on his news group and elsewhere, regarding this recipe.
Tips:
- Make sure you use the pudding type that requires cooking. The "instant" kind you mix and let harden in the refrigerator is not what you want! And you can use any size box, small or large - the recipe doesn't care and all the results are good.
- The brand and style of cake mix doesn't mater. You can use generic, store-brand chocolate, or double-fudge extra moist. The results are virtually the same.
- The cook time is HIGHLY DEPENDENT on the temperature your crock pot cooks at! Even more than most other crock dishes. Some pots will produce the same result at high for 3 hours that others will create at low for 4 hours. Other pots will take 5 or 6 hours at low.
- Vrghr recommends you start things off at high temperature and let it go for about an hour. Then check the cake (briefly). If you see a "donut ring" of rising cake around the edges with a top that looks dry, while the center is still liquid, you pot's "High" might be a bit TOO high. Kick it down to low, and check again in another 90 minutes. If the edges are rising slightly but the middle is also rising a bit, your pot's "High" is probably good to let it go for another couple hours.
- No matter what setting you choose, high, low, or other, check your cake in 2 hours.
- Put a double layer of paper towels under the lid (don't let them drop down onto your cake) to catch the condensed-steam drips. You'll get a much better result. Otherwise, the condensed steam on the lid will run to the edges and drip, giving a little line of soggy cake around the edge of the pot.
- If/When you remove the lid to check the cake, don't let the water run off the lid and back into the pot.
- Vrghr recommends avoiding the "Milk Chocolate" type of chips, and going for Semi-Sweet or even higher % of cocoa. The cake is going to be plenty sweet already, and the hint of darker chocolate will add a very nice touch.
Option: Add some instant coffee granules to turn this into a "mocha-chocolate" cake.
This cake comes out so moist and rich, most folks won't even miss that it doesn't have any icing. But if you want an extra luxurious touch, squirt some whipped cream on top when serving and drizzle with a little chocolate syrup. Then you'll have a "Quadruple Chocolate Mess" instead of just a "Triple". *chuckles*
You can vary the consistency by adjusting the baking time: Longer = more "cake like". Shorter can give a bit of "pudding quality".
This is an exceptionally easy cake to make, and doesn't dirty up a lot of bowls and utensils. The results, however, taste VERY good, despite the ease of production. It's even better if you side the warm cake with a couple scoops of good ice cream, and a nice portion of chocolate syrup drizzled all over!
Give this a try at your next pot luck! Vrghr's sure you won't regret it!
Ingredients:
1 package chocolate cake mix(any)
1 pint (2 cups) sour cream
1 pkg. cook & serve chocolate pudding (any size)
1 12-16 oz. bag semi-sweet chocolate chips
3/4 c. oil
4 eggs
1 c. water (Vrghr used 1/2 C water mixed in 1/2 C cream)
Non-stick Cooking Spray
Options: Whipped Cream & Chocolate Syrup
Directions:
Spray the inside of the crock with non-stick cooking spray.
Pour the cake and pudding mix into the pot.
Make a well in the middle and add the rest of the ingredients. Whisk or stir until completely combined (be sure to get down into the corner of the pot).
Sprinkle on the chocolate chips.
Spread a couple paper towels just under the lid (don't let them drop into the cake batter), and cover the pot.
Cook for 2-4 hours.
Start off on high,and check after an hour to see if you need to reduce the heat. Crock pots cook at rather different temperatures, and "high" might be too high on some, and just right on others.
Spoon the warm cake out onto a plate. Serve with a side of ice cream, add a shot of whipped cream on top, and drizzle some nice chocolate syrup over the top.
DEVOUR!
Category Resources / Tutorials
Species Unspecified / Any
Gender Any
Size 1309 x 1547px
File Size 3.88 MB
This is a REALLY good cake! And so very easy!
And who thinks of "Crock pot" when you mention "cake"? *grins*
And who thinks of "Crock pot" when you mention "cake"? *grins*
*giggles* You're right! *grins* Hadn't thought of it that way.
But it's the wrong color to match wuff's fur. Vrghr-cake would need to be white with colored confetti sprinkles. *grins* Hmmm.....
Bet'cha wuff could make one of them work in a crock pot too! Hmmm......
But it's the wrong color to match wuff's fur. Vrghr-cake would need to be white with colored confetti sprinkles. *grins* Hmmm.....
Bet'cha wuff could make one of them work in a crock pot too! Hmmm......
Oreo would be amazing, yes! And entirely possible too! Just need some experimenting!
ok.. Quiz the Wuffy Time: now If I can't get the pudding mix, how do I still make this work? Can I just add the ingredients for normal pudding and it will be ok?
(actually I have no cake mix either, but I know I can just make that up.. but I am scared about the pudding mix)
I . MUST. EAT. THIS.
*floops on the floor, purr motor running into the red, showing off major belly fluff, in hope for a piece*
(actually I have no cake mix either, but I know I can just make that up.. but I am scared about the pudding mix)
I . MUST. EAT. THIS.
*floops on the floor, purr motor running into the red, showing off major belly fluff, in hope for a piece*
*nods* Yes, you can just put together the ingredients for a normal pudding. According to the web, the "cook and serve" pudding is mostly just "modified food starch" and cocoa, with a bit of flavoring and preservatives. So, really, your own ingredients would probably make an even better version than the store-bought one! Just don't add all the liquids you normally would for the pudding; stick with the dry components. Some of the liquid would be enough, but go gentle or the cake might end up too runny - the crock pot method keeps most of the steam inside, unlike the oven, where it escapes.
The idea of the pudding is to pick up some of the moisture and retain it in creamy form, to add richness and moistness to the cake.
*wuffy can't resist the purring kitty! Gently ruffles your belly-fluff and feeds you chocolate cake*
The idea of the pudding is to pick up some of the moisture and retain it in creamy form, to add richness and moistness to the cake.
*wuffy can't resist the purring kitty! Gently ruffles your belly-fluff and feeds you chocolate cake*
*gives you a nice fluffy head boop and devours the best cake ever!!* Thank you!!
and great advice!
You do know you are the best rainbow dragon wuffy ever, right?? You need like a medallion or something of the sort.
and great advice!
You do know you are the best rainbow dragon wuffy ever, right?? You need like a medallion or something of the sort.
Oh my, wuff's melted a Phraggle! Ooops!
*grins* Glad you liked this!
*grins* Glad you liked this!
I like that a simple pudding mix can be turned into something unique. Actually this one fascinates me, although because I'm diabetic I doubt that I should make it...*hugs*
*nods* Don't think there's an easy way to cut the sugar enough in this to make it "diabetic approved". Perhaps in small portions?
In any event, it's a wonderful treat! Perhaps at a party for friends that can enjoy it?
*hugs*
In any event, it's a wonderful treat! Perhaps at a party for friends that can enjoy it?
*hugs*
The paper towels absorb the condensing steam on the lid and keep it from dripping back down onto the cake as it cooks. Vrghr found that, without them, the water would run down the domed lid and drip around the edges of the pot, and wuff ended up with a little "moat" of soggy cake at the edges. This way, the cake stays "cake-ier" from edge to edge.
Good question! And wuffy enhanced the info about them, in the original recipe. Thanks! *smile*
Good question! And wuffy enhanced the info about them, in the original recipe. Thanks! *smile*
O now hey, wait. You posted this a month ago. I just now found it... I Dunno! *Faves*
Hehe, hidden surprises can be fun! Better late than never!
A nice thing about making this, is that it scents the air in the house with aromas of luscious chocolate baking for hours at a time! *big grin* That's a lovely thing in its own right.
A nice thing about making this, is that it scents the air in the house with aromas of luscious chocolate baking for hours at a time! *big grin* That's a lovely thing in its own right.
These are the kinds of things I like to surprise the mate with... She would come home and this will be the aroma she is greeted with. It is one of those little things that help perpetuate love.
Sorry I don't mean to sound so silly sappy-disney-HFCS-sweet but it is true.
Sorry I don't mean to sound so silly sappy-disney-HFCS-sweet but it is true.
*smiles* Sweet, yes, but wuff doesn't find that silly at all. *hugs* Sounds pretty romantic, actually. And wuff firmly believes that the world could use a little more romance.
Go for it! And glad to be able to help things along, even if just to provide yummy aromas and decadent desserts from time to time! *big grin*
Go for it! And glad to be able to help things along, even if just to provide yummy aromas and decadent desserts from time to time! *big grin*
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