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Monday, January 28, 2013

Recipe for Slow Cooker Moist Chocolate and Caramel Cake (and it's my 4 year blogiversary!)

Recipe for Slow Cooker Moist Chocolate and Caramel Cake #dessert

Happy happy happy happy happy blogiversary!
Yay for 365 Days of Slow Cooking!  
You've been alive for 4 years, little buddy and you've come a long way!  Who knew that so many moms would love your recipes and come to you for inspiration for dinner?! 

In celebration of the anniversary of my blog I made this delicious moist chocolate and caramel cake that will be sure to please a crowd and your taste buds!  Hope you enjoy it as much as I did!  If you love this blog and have used my recipes please pin, tweet or facebook this post in celebration of this awesome day :)  Thanks, friends.

Recipe for Slow Cooker Moist Chocolate and Caramel Cake

Makes about 10 servings
Ideal slow cooker size:  6 quart

4 oz cream cheese
1/2 cup milk or cream
1 cup plain yogurt (or sour cream)
1 egg
1 (16.5 oz) yellow cake mix, unprepared
1/4 cup cocoa powder (if you like it really chocolaty then put in 1/2 cup)
1 cup mini chocolate chips (or more if you like it like that...and I do)
2 Tbsp butter
1 (14 oz) can sweetened condensed milk
1/2 cup evaporated milk
Garnish with chocolate syrup and chocolate, if desired

1. In small microwave safe bowl, combine cream cheese and milk. Microwave on 50% power for 1 minute; remove and stir. Continue microwaving for 30 second intervals until cream cheese melts; stir with wire whisk to blend.
2. Place in large bowl; stir in yogurt, cocoa powder, chocolate chips and egg. Mix well. Add cake mix and stir just until combined.
3. Spray a 6 quart slow cooker with nonstick baking spray. Spread batter evenly in slow cooker.
4. In small saucepan, combine butter, sweetened condensed milk and evaporated milk; heat to boiling, stirring until blended. Carefully pour over batter in slow cooker.
5. Cook on high for 2 1/2 to 3 hours or until cake springs back when lightly touched. Uncover, turn off slow cooker, top loosely with foil, and let stand for 30 minutes.
6. Gently run a sharp knife around the edges of the cake and invert over serving plate until cake drops out. If any sauce remains in slow cooker, spoon over cake. Cool for 30-45 minutes before serving.  Serve with vanilla ice cream or whipped cream.  Garnish with chocolate and chocolate sauce, if desired.


Review:
How could this cake not be good?  Cream cheese, chocolate, sweetened condensed milk.  It's got all the makings for greatness.  If you're a coconut fan I think it would be so yummy to add some in with the batter too.  4 stars.



P.S.  Make sure to get all the latest and greatest slow cooker recipes by subscribing to 365 Days of Slow Cooking and join in the foodie fun on TwitterFacebook and Pinterest!

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6 comments:

  1. Yum, and what a cute photo of the kids!

    Congratulations and wishing you many more years to come.

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  2. Thanks so much, Kalyn!

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  3. Congratulations on 4 great years!

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  4. Congrats on 4 great years..love your blog an awesome recipes! Roz

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  5. Happy anniversary! You go!!!

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  6. Hi friend! Wanted to let you know that I'm linking to this recipe and to the one on slow cooker pork tacos for a round up I'm doing on the 13th all about dishes I can't wait to try! Your photos might be included in the collage, but won't be listed alone so that they can't be "swiped." And of course, there will be a link back to your site so that folks have to come visit you to learn how to make the recipes! :-)

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