Crockpotpuddingcake Recipes

Steps:

• In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into the bottom of a greased 4- or 5-qt. slow cooker; sprinkle apples over batter., In a small bowl, combine orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Steps:

• Spray crock of a large slow cooker with cooking spray.
• In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
• Pour the cake batter into the prepared slow cooker.
• Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

Steps:

• To a medium bowl, add all of the batter ingredients (flour, granulated sugar, cocoa powder, baking powder, salt, milk, butter, and vanilla extract). Whisk together until blended and smooth. Using a spatula, spread batter in the bottom of a Crock Pot.
• In a medium bowl, whisk together the dry layer (granulated sugar, brown sugar, and cocoa powder). Sprinkle evenly over the top of the batter.
• Slowly pour the hot water over the top.
• Cook on high until cake has puffed up and it springs back when you poke it with your finger, 3 to 4 hours.
• Use a spoon to scoop cake and sauce onto dessert plates along with a scoop of vanilla ice cream. Serve.

Steps:

• In a mixing bowl, combine the first six ingredients.
• Stir in chocolate chips.
• Pour into crock pot that has been coated with cooking spray.
• Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out clean.
• Serve in bowls with whipped cream or ice cream if desired.

Steps:

• Spray crock pot bowl with non-stick spray.
• In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with mixer on medium speed 2 minutes.
• Stir in chocolate chips.
• Pour batter into crock pot bowl; cover and cook on low 4 to 7 hours (time depends on the power of your crock pot).
• Center should be just set.
• Finished cake will be very moist.
• A toothpick inserted near center should come out with moist crumbs when done.
• ENJOY!

Steps:

• Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
• Whisk together the flour and baking powder in a medium bowl and set aside.
• In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
• Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
• Add the flour mixture and stir until thoroughly mixed.
• Pour the batter into the slow cooker and spread it evenly.
• In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
• Pour the mixture over the batter in the slow cooker.
• Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
• Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
• (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
• Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

Steps:

• In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Prepare cake mix batter according to package directions with water, eggs and oil; pour over pudding layer., Cook, covered, on low until edges of cake are golden brown (center will be moist), about 4 hours., Remove slow-cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving. If desired, serve with ice cream topping and strawberries.

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.

Steps:

• Spray the inside of a 2 - 3 1/2 quart slow cooker with cooking spray.
• Mix flour, sugar, 2 TBSP cocoa, baking powder and salt in a medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
• Mix brown sugar and ¼ cup cocoa in a small bowl. Stir in hot water until smooth. Pour evenly over the batter in the slow cooker.
• Cover and cook on high heat setting for 2 -2 ½ hours or until tooth pick inserted comes out clean.
• Turn off slow cooker and let stand uncovered 30-40 minutes to cool slightly and to let the sauce thicken before serving.
• Spoon warm cake into dessert dishes with sauce on top. Serve with vanilla ice cream.