Slow Cooker Chocolate Pudding Cake
With the temp being over 100 degrees outside lately I didnt want to heat up my kitchen baking for a luncheon at work so tried this recipe. It turned out awesome, everyone loved it.
With the temp being over 100 degrees outside lately I didnt want to heat up my kitchen baking for a luncheon at work so tried this recipe. It turned out awesome, everyone loved it.
- Carbohydrate 46.392095625 g
- Cholesterol 4.235 mg
- Fat 9.2859675 g
- Fiber 1.75982187333107 g
- Protein 4.49948375 g
- Saturated Fat 5.11955304375 g
- Serving Size 1 1 Serving (122g)
- Sodium 467.55198125 mg
- Sugar 44.6322737516689 g
- Trans Fat 0.541251099999999 g
- Calories 277 calories
Step-by-step
- Beat pudding mix and milk in 3 1/2 or 4 1/2 quart slow cooker sprayed with cooking spray with wire whisk for 2 minutes
- Prepare cake batter as directed on package; slowly pour over pudding in slow cooker. (Do Not Stir) Cover.
- Cook on LOW 2 1/2 to 3 hours (or on HIGH 1 1/2 to 2 hours) or until toothpick inserted in cake comes out clean. Top with mini chips. Turn off heat. Let slow cooker stand, covered, 30 min. or until pudding is thickened. Serve topped with Cool Whip.
Rushing the pudding whisking phase leads directly to a grainy crumb and pockets of unhydrated starch before the cake batter even touches the dairy. Whisking the 3.9-ounce instant pudding package with 3 cups of cold milk for a full two minutes activates the hydrocolloids properly, ensuring the base achieves adequate viscosity prior to cooking. When combining dairy with commercial mixes, temperature differentials matter significantly; using milk directly from a 38-degree refrigerator slows initial thickening just enough to keep the batter separate from the liquid. Maintaining this strict boundary prevents premature mixing.
Managing Moisture and Heat Distribution
Pouring the prepared cake batter slowly over the whisked pudding layer without stirring is chemically critical for achieving the distinct dual-texture dessert. If the layers mix entirely, the starches interfere with the leavening agents in the flour. Cooking on low heat for 2.5 to 3 hours utilizes steady radiant energy, whereas high heat at 1.5 to 2 hours risks scorching the edges against the ceramic crock.
- Insert a wooden toothpick precisely into the center; when it emerges clean without wet batter clinging to it, the cake structure is fully set.
- Allow the covered insert to rest for exactly 30 minutes after turning off the heat so the pudding layer cools and thickens properly.
- Store leftover portions sealed in an airtight container in the refrigerator for up to 3 days.
