You know my slow cooker is hands down my favorite kitchen appliance, don’t you? Over the last couple of years, I started to experiment a bit more my making breads and bakes. This year, I started making desserts too. Not just any desserts, but these amazing ooey gooey molten cakes. After tasting it, I couldn’t imagine serving it any other way. A big chocolate glob of batter turns into this out of this world heavenly chocolatey goodness. It’s crumbly, moist and just begs to be served with your favorite scoop of ice cream. You see, it’s not me that is telling you to have it with ice cream, it’s actually the cake.
The secret to making this cake is using sour cream and pudding mix. It makes it moist and gives it that molten effect that you would normally get in the middle of a delicious restaurant dessert. I still remember my first time having one of those, so good and seriously FUN! Who doesn’t love chocolate oozing out of their already chocolaty dessert? Well, this is like a giant glob of all of that goodness mixed together. The cake recipe I am sharing today features peanut butter, but if you don’t love PB, I also made an identical Death By Chocolate cake here using Nutella instead. I can’t decide which one I like best, it really depends on my cravings.
- 16 - 18 oz Devils Food Cake Mix
- 1 Box Chocolate Pudding Mix
- 1.5 Cups Creamy Peanut Butter
- 8 oz Sour Cream
- 1 Cup Milk
- 1 Cup Semi-Sweet Chocolate Chips
- 4 Eggs
- 1/2 Cup Butter or Margarine
- Recommended: Line slow cooker with parchment paper
- Line your slow cooker with parchment paper. Mix all ingredients except chocolate chips until fully blended. Fold in chocolate chips. Add to slow cooker. Cook on low for approximately 3.5 hours. Cooking time will vary depending on your size. The larger it is, the less cook time will be needed. The cake will be very "wet" looking. This is a good thing, you don't want to overcook it or you will not have the delicious molten effect. It's best when the edges are cooked just slightly beyond it's original liquid state. Enjoy!
Spring has finally sprung, but that doesn’t mean I’ll be neglecting my slow cooker. Nope, not at all. It helps keep the house cooler and I don’t have to stick my head in a 400° oven, which I really appreciate! Plus, I’m not glued to it and waiting for a timer to go off. I can keep on with my regular activities and hopefully sneak in my walks. Today is actually the first sunny day we’ve had and as soon as our water guys finish up, we’re headed to the park! Can’t wait!
Do you use your slow cooker more or less in the warmer months?