Crock Pot Fudge and Cream Pudding Cake
Indulge in the rich decadence of Crock Pot Fudge and Cream Pudding Cake—a dessert lover’s dream that combines the moistness of a fudgy chocolate cake with a luscious, self-saucing pudding layer. This easy slow cooker recipe requires just 15 minutes of prep time, letting your crock pot work its magic to create a warm, gooey treat that’s perfect for cozy nights or special occasions. Featuring pantry staples like unsweetened cocoa powder, brown sugar, and chocolate chips, this recipe delivers deep chocolate flavor with minimal effort. The best part? A quick pour of boiling water before cooking forms the velvety pudding layer beneath the cake, making every bite irresistibly indulgent. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s truly unforgettable. Perfect for chocoholics, this crock pot cake is a must-try for anyone craving comfort and convenience in a dessert.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.75 cup Brown sugar, packed
- 1.5 cups Boiling water
- 0.5 cup Chocolate chips (semi-sweet or milk chocolate)
- Whipped cream or vanilla ice cream (optional, for serving)
Instructions
Spray the inside of a 4-6 quart crock pot with non-stick cooking spray or lightly grease it with butter to prevent sticking.
In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
Stir in the milk, melted butter, and vanilla extract until the batter is smooth and no lumps remain.
Spread the batter evenly into the bottom of the prepared crock pot.
Sprinkle the brown sugar evenly over the batter, followed by the chocolate chips.
Pour the boiling water over the top of the ingredients. Do not stir—this is what creates the pudding-like sauce underneath the cake.
Cover the crock pot with its lid and set it to cook on high for 1 hour and 45 minutes to 2 hours, or until the cake is set on top but still gooey and fudgy underneath.
Turn off the crock pot and let the cake cool for 5-10 minutes to allow the pudding layer to thicken slightly.
To serve, scoop the warm cake and sauce into bowls and top with whipped cream or vanilla ice cream, if desired. Enjoy!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 61.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
