Title: A Crock Pot Cake
- Carbohydrate 287.264 g
- Cholesterol 4396.98 mg
- Fat 307.52288 g
- Fiber 15.2040003204346 g
- Protein 157.25875 g
- Saturated Fat 119.4183017595 g
- Serving Size 1 1 Recipe (1784g)
- Sodium 2103.515 mg
- Sugar 272.059999679565 g
- Trans Fat 30.3173327551 g
- Calories 4507 calories
Step-by-step
- Stir all ingredients together thoroughly, pour into crock pot that has been sprayed with cooking spray or rubbed with vegetable oil.
- Cook on low for 6 hours. (If necessary, you can speed the cooling time by starting on high for 1 hour then about 4 hours on low, but the texture is not as good.)
- Serve with Cool Whip or vanilla ice cream.
Sour cream carries the primary structural burden in this formula, supplying the necessary acid to tenderize the gluten network while adding enough dairy fat to keep the crumb from drying out over a six-hour thermal exposure. Substituting plain yogurt without adjusting the fat content will yield a noticeably drier cake because lower-fat dairy lacks the necessary solids to protect the starch molecules. Thoroughly whisking the eggs before incorporating them prevents pockets of pure albumen from coagulating prematurely during the initial heat-up phase.
Many cooks sabotage their results by opening the slow cooker lid repeatedly to check progress, which instantly drops the ambient cooking temperature and releases accumulated steam needed for even rising. Keeping the ceramic insert covered ensures the gentle, uniform heat transfer required to set the starches properly without burning the bottom edges. If condensation forms heavily on the lid, drape a clean kitchen towel underneath it to absorb excess moisture before it drips back onto the surface of the batter.
Resisting the temptation to use high heat is essential for maintaining a tender crumb structure. While running the cooker on high for one hour followed by four hours on low might seem efficient, the accelerated thermal rise forces the leavening gases to expand too quickly, resulting in a coarse, rubbery texture. Slow, sustained heat allows the chocolate chips and pudding mix to integrate fully into a dense, fudge-like matrix rather than separating into greasy pockets.
Allowing the dessert to rest inside the turned-off cooker with the lid slightly cracked for twenty minutes prevents sudden thermal shock that can cause the center to collapse. Once cooled to room temperature, any leftovers should be sealed tightly in an airtight container and consumed within four days to maintain optimal moisture levels. Refrigeration will firm up the crumb considerably due to the high fat content of the chocolate chips and added oils.
