Rocky Road chocolate Slow Cooker Cake (low fat low sugar)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 354.2
- Total Fat: 5.4 g
- Cholesterol: 1.4 mg
- Sodium: 481.8 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 2.2 g
- Protein: 6.3 g
View full nutritional breakdown of Rocky Road chocolate Slow Cooker Cake (low fat low sugar) calories by ingredient
Introduction
not for the light hearted, though this is a lightened version of the recipe. Yummy with whipped topping or ice cream. not for the light hearted, though this is a lightened version of the recipe. Yummy with whipped topping or ice cream.Number of Servings: 15
Ingredients
-
Truvia Natural Sweetener, 16 tsps
Cocoa, dry powder, unsweetened, .33 cup
Water, tap, .33 cup
Hershey's semi sweet chocolate chips, 2 tbsp
Cornstarch, 3 tbs
Milk, nonfat, .25 cup
western family devils food cake mix (dry) 1 box
Kraft Jello-o Brand Fat Free Sugar Free Pudding, Chocolate, 6 Serving
Kroger plain greek yogurt, 2 servings
western family egg substitute, 0.75 cup
Vanilla Extract, 1 tsp
Milk, nonfat, 3.25 cup
Walnuts, .125 cup pieces or chips
Almonds, .125 cup, slivered (remove)
Hershey's semi sweet chocolate chips, 2 tbsp (remove)
*Mini Marshmallows - 1/2 cup (25g) (about 48 marshmallows)/serving, 1 serving
Directions
The original recipe calls for pudding that is cooked on the stove to put on top with boiled milk. I didn't have any, so I used a pudding recipe from scratch and just poured it on top. It worked fine.
So - you have the cake that you mix, and then the pudding. All of it ends up in the crock pot.
First is the cake. Mix the cake mix, instant pudding, eggs yogurt and 1 1/2 cups milk. The recipe called for 1 1/4 C, but that didn't seem to be enough, so I added more. Mix at medium speed for two minutes, scraping down the sides. Pour batter into a lightly greased slow cooker.
Mix together in a small saucepan the truvia and cocoa powder. Gradually stir in to make a paste the 1/3 C warm water. Stirring constantly, bring to a boil over medium heat. For extra chocolate flavor, I added the semi sweet chips and let them melt. Add 2 cups skim milk. In a small bowl mix cornstarch with 1/4 C skim milk, make a smooth paste. thoroughly stir the paste into the chocolate mixture. Cook constantly over medium heat until thickens. I brought it to a boil and removed from heat.
Pour this over the cake mixture, cover and cook on low for 3 1/2 hours.
After the cake is set up (it didn't take the full 3 and a half hours...about 3) sprinkle the nuts, semi sweet chocolate chips and marshmallows on top, recover and let sit for 15 minutes.
Serve with ice cream or whipped topping. Really rich - serves 15 or 18 smaller servings. Yummy warm desert for a cold night.
Number of Servings: 15
Recipe submitted by SparkPeople user SPAZWRITER.
So - you have the cake that you mix, and then the pudding. All of it ends up in the crock pot.
First is the cake. Mix the cake mix, instant pudding, eggs yogurt and 1 1/2 cups milk. The recipe called for 1 1/4 C, but that didn't seem to be enough, so I added more. Mix at medium speed for two minutes, scraping down the sides. Pour batter into a lightly greased slow cooker.
Mix together in a small saucepan the truvia and cocoa powder. Gradually stir in to make a paste the 1/3 C warm water. Stirring constantly, bring to a boil over medium heat. For extra chocolate flavor, I added the semi sweet chips and let them melt. Add 2 cups skim milk. In a small bowl mix cornstarch with 1/4 C skim milk, make a smooth paste. thoroughly stir the paste into the chocolate mixture. Cook constantly over medium heat until thickens. I brought it to a boil and removed from heat.
Pour this over the cake mixture, cover and cook on low for 3 1/2 hours.
After the cake is set up (it didn't take the full 3 and a half hours...about 3) sprinkle the nuts, semi sweet chocolate chips and marshmallows on top, recover and let sit for 15 minutes.
Serve with ice cream or whipped topping. Really rich - serves 15 or 18 smaller servings. Yummy warm desert for a cold night.
Number of Servings: 15
Recipe submitted by SparkPeople user SPAZWRITER.