Slow Cooker Triple Chocolate Cake
My Slow Cooker Triple Chocolate Cake is bursting with flavor from a combination of cake mix, chocolate pudding, and semi-sweet chocolate squares. It's easy to make and great for any season!
Servings 10 servings
Ingredients
- 15.25 ounces German chocolate cake mix (recommend: Duncan Hines brand)
- 3.9 ounces instant chocolate pudding
- 1 cup sour cream
- 1 cup water
- ⅔ cup canola oil
- 4 eggs
- 9 ounces Baker’s semi-sweet chocolate chopped
- ½ cup chopped walnuts
- Cooking spray
- Whipped cream or vanilla ice cream for serving
Instructions
- In a large bowl, combine cake mix and pudding.
- Add sour cream, water, oil, and eggs. Mix until well blended using a wooden spoon or electric mixer.
- Stir in the chopped chocolate and walnuts.
- Spray the inside of the slow cooker thoroughly with cooking spray.
- Pour cake mixture into slow cooker and cover. Cook 4-5 hours on low or 3-3 1/2 hours on high.
- When done, cake will have no wet spots on top and will begin to pull away from sides of cooker.
- Spoon portions of warm cake into bowls or onto dessert plate. Top with whipped cream or vanilla ice cream.
Notes
- The nuts are optional and can be left out without affecting the recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings for 20–30 seconds until warm.
Nutrition
Serving: 1 | Calories: 616kcal | Carbohydrates: 57g | Protein: 8g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 551mg | Potassium: 392mg | Fiber: 4g | Sugar: 34g | Vitamin A: 254IU | Vitamin C: 0.3mg | Calcium: 122mg | Iron: 4mg
