SLOW-COOKER FUDGY S'MORE CAKE
No need for a smoky campfire, this extra moist and fudgy s'more treat is baked in your slow cooker and topped with marshmallows.
Provided by By Jessica Walker
Categories Dessert
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- Spray 2- to 3 1/2-quart slow cooker with cooking spray. Make cake batter as called for on box. Pour batter into slow cooker.
- Cover; cook on High heat setting 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.
- Turn off slow cooker, and sprinkle marshmallows and chocolate chips over top of cake. Cover 10 minutes. Spoon warm cake into dessert dishes, and serve with graham cracker squares.
Nutrition Facts : Calories 680, Carbohydrate 88 g, Cholesterol 95 mg, Fat 6 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 55 g, TransFat 0 g
SLOW-COOKER HOT FUDGE CAKE
A cake baked in a slow cooker may seem unusual, but after-dinner smiles prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate. -Marleen Adkins, Placentia, California
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined., Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir)., Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream.
Nutrition Facts : Calories 435 calories, Fat 13g fat (8g saturated fat), Cholesterol 10mg cholesterol, Sodium 306mg sodium, Carbohydrate 82g carbohydrate (66g sugars, Fiber 3g fiber), Protein 4g protein.
FUDGY PEANUT BUTTER CAKE
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
FUDGY BROWNIE CAKE
Provided by Bruce Weinstein
Categories Cake Slow Cooker Chocolate Dessert Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves: 6 to 12
Number Of Ingredients 9
Steps:
- 1 Generously grease the inside of the slow cooker canister by holding a small slice of butter with a paper towel and rubbing the butter all over the surfaces. Add some flour, then turn the crock this way and that to coat both the bottom and the walls with a fine, even dusting. Tap out any excess flour.
- 2 Set up a double boiler with about 1 inch of water in the bottom pan, simmering over medium heat-or place a large, heat-safe metal bowl over a medium saucepan with a similar amount of simmering water. Add the butter and both chocolates. Stir with a rubber spatula until about two-thirds of the chocolate has melted. Remove the top half of the double boiler or the bowl from the saucepan below, then continue stirring off the heat until all the chocolate has melted. Cool for 10 minutes.
- 3 Meanwhile, beat the sugar, eggs, and vanilla in a large bowl with an electric mixer at medium speed until quite thick and pale yellow, up to 10 minutes.
- 4 Beat in the cooled chocolate mixture until smooth, then scrape down and remove the beaters. Fold in the flour and salt with a rubber spatula, using wide, gentle arcs to make sure every speck of flour has been moistened. Pour and spread this mixture into the slow cooker.
- 5 Lay long strips of paper towels across the top of the slow cooker, overlapping each other and hanging down the sides for stability. Set the lid in place, then cook on high for about 1 hour 20 minutes in a small (2- to 3 1/2-quart) slow cooker, about 1 hour 40 minutes in a medium (4- to 5 1/2-quart) one, or about 2 hours in a large (6- to 8-quart) model, or until the cake is firm to the touch and the edges are dry while the middle is dark and moist. Unplug, uncover, and cool in the canister for 30 minutes before cutting out slices with a nonstick-safe knife or setting a cutting board over the cooker, inverting it, and turning the cake out.
FUDGE PUDDING CAKE FOR THE SLOW-COOKER
This recipe is from the Wheat Foods Council. Fudge pudding cake was the first thing I cooked as a new wife 30 years ago. Its a dark fudgy chocolate cake with thick fudgy sauce that bakes right in the pan, served warm with icecream or whipped cream. Heaven in a crockpot is the only way to describe this cake.
Provided by Sandy in Oklahoma
Categories Dessert
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Note: Crock pot times vary greatly. The cooking time is correct for my crock pot but may not be correct for yours. Watch cake closely the first time you use the recipe to get the right cooking length for your your particular crock pot. This recipe was written for a 4 quart crockpot. If different size is used, that will also impact the cooking time.
- Spray the crock-pot with baking spray.
- Mix 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt in a mixing bowl. Stir in milk, margarine and vanilla. Spoon batter into bottom of crock pot (dough is very thick).
- In another bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle evenly over batter. Do not stir.
- Pour boiling water over the top. Do not stir. Cover and cook on high for 2 to 2-1/2 hours or until the cake pulls away from the sides of the crock-pot (pudding will be bubbling through).
- Serve immediately with ice cream or whipped topping if desired. Or let set for 10 minutes and then invert onto a plate. Spoon pudding left in the pot over the cake.
Nutrition Facts : Calories 285.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 9.8, Sodium 285.2, Carbohydrate 62.3, Fiber 2, Sugar 46.5, Protein 3.1
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SLOW COOKER S'MORE CAKE - BETTER HOMES
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- Lightly coat the inside of a 6-quart oval slow cooker with cooking spray. In a large bowl whisk together water, sour cream, and eggs. Add cake mix, flour, and sugar and stir just until combined. Stir in marshmallows. Spoon into prepared cooker. Cover and cook on low for 2 1/2 to 3 1/2 hours or until an instant-read thermometer insterted in cake registers 180ºF (center may still appear moist), rotating the crockery liner once halfway through cooking.
- Drop spoonfuls of marshmallow creme over hot cake (it will spread to an even layer as it stands). Sprinkle with chocolate pieces. Remove crockery liner from cooker. Let stand, covered, for 1 hour. Just before serving top with graham crackers.
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