Crockpot Baked Fudge Pudding Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 403.4
  • Total Fat: 26.7 g
  • Cholesterol: 153.7 mg
  • Sodium: 239.3 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.7 g

View full nutritional breakdown of Crockpot Baked Fudge Pudding Cake calories by ingredient
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Number of Servings: 8


    Non-Stick Cooking Spray
    6 Tbsp Unsweetened Cocoa Powder
    1/4 Cup Flour
    1/8 Tsp Salt
    4 Eggs
    1 1/3 Cups Sugar
    1 Cup (2 Sticks) Butter
    1 Tsp Vanilla
    Grated Peel of 1 Orange
    1/2 Cup Whipped Topping or Whipping Cream


Coat 4 1/2 Quart Crock-Pot slow cooker with nonstick cooking spray. Preheat on LOW. Combine cocoa, flour and salt in a small bowl, set aside.
Beat eggs with electric mixer on medium-high speed until thickened. Gradually add sugar, beating about 5 minutes or until very thick and pale yellow. Mix in butter, vanilla and orange peel. Stir cocoa mixture into egg mixture. Add whipped cream, mix until blended. Pour batter into Crock-Pot slow cooker.
Before placing lid on Crock-Pot slow cooker, cover opening with paper towel to collect condensation, making sure it does not touch the pudding mixture. (Large slow cookers might require two paper towels). Place lid over paper towel. Cook on LOW for 3-4 hours. (Do NOT cook on High).
Top with pecans and whipped cream if desired to serve. Refrigerate leftovers.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user BETHYSTAN.

TAGS:  Desserts |

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