Chocolate Pudding CakeSubmitted by: SCARKNER
IntroductionFor the slow cooker. For the slow cooker.
*Flour, white, 1 cup
Granulated Sugar, .25 cup
Baking Powder, 2 tsp
Salt, 1 tsp
Milk, 2%, .75 cup
*Canola Oil, 1 tbsp
Vanilla Extract, 1 tbsp
Jell-O Cook and Serve Sugar Free Chocolate Pudding mix (not prepared), 10 gram(s)
Hershey's Semi-sweet Chocolate chips, 30 gram(s)
Hershey's Chocolate Syrup, 3 tbsp
Granulated Sugar, .5 cups
Water, tap, 1.5 cup (8 fl oz)
2. In medium size bowl, whisk together the flour, pudding mix, sugar, baking powder and salt. Make a well in the center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in chocolate chips. Pour evently into slow cooker bowl.
3. Topping: In a small bowl, stir the choclate sauce and the sugar together. Pour in 1 1/2 cups of boiling water and stir until smooth. Pour over batter in slow cooker. cover and cook on HIGH for about 2 1/2 hours until cake is puffed and top layer is set. Let stand covered 30 minutes before serving. Serve with whipped cream if desired.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SCARKNER.