Slow Cooker Fudgy Smore Cake Recipes

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.

Steps:

• For the fudge icing:
• 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
• 1 cup plus 2 tablespoons unsalted butter, softened
• 1 3/4 cups confectioners' sugar, sifted
• 1 tablespoon vanilla extract
• For the cake:
• Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
• In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
• Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
• For the icing:
• Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
• In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
• Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

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:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Steps:

• Mix ingredients until blended.
• Pour into slow cooker sprayed with cooking spray; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Remove from slow cooker; cool 10 min. Remove from pan to wire rack; cool completely.

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.

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:

• Set the slow cooker to low (we used a 6-litre cooker). Tip in the condensed milk, both chocolates, the sugar, vanilla and a pinch of salt. Cook for 1 hr, stirring well with a spatula every 15 mins to combine and scrape off any bits that start to stick to the bowl, until thick and smooth. Oil a 20cm square tin, then line with baking parchment. Pour the fudge mixture into the tin and chill for 4 hrs.
• Cut the fudge into 36 squares using a sharp knife. Will keep in an airtight container in the fridge for three days.