Crock Pot Chocolate Spoon Cake
I actually debated calling this cake Chocolate Pudding Cake. That’s the name this recipe came with when I got it from a co-worker years ago. But I didn’t want folks to think it was just a chocolate cake made with pudding. You don’t cut into this cake at all like an actual cake. It is actually a dessert that you spoon into a bowl so it’s part pudding/part cake. So I thought it best to call it a spoon cake. But boy is it chocolate-y. And boy is it so gooey and moist and incredible. If you love chocolate pudding and you love cake then this is a yummy marriage of the two. Now, personally, I think it’s best to top it off with a little drizzle of Hershey’s chocolate syrup and if you are feeling really decadent, a little dollop of whipped cream or even a scoop of vanilla ice cream! Yummy!
It starts with a cake mix!
And you gotta love that this is all made in your crock pot. So, you can have dessert baking away on your countertop and it’s not taking up any precious oven space for while you are making your dinner. I love when I can actually plan stuff out like that! Most folks don’t realize it until they are cooking a lot for other people, but making supper can really be a balancing act of timing everything just right so it can all be served up warm and cooked perfectly. So these kinds of desserts that don’t require a whole lot of my time and attention really work in my day-to-day world!
Ingredients:
1 box chocolate cake mix (I used Devil’s Food Cake)
2 cups sour cream
1 small (4 oz.) box instant chocolate pudding mix
3/4 cup vegetable or canola oil
4 eggs
1 cup water
1 cup semi-sweet chocolate chips
1 box chocolate cake mix (I used Devil’s Food Cake)
2 cups sour cream
1 small (4 oz.) box instant chocolate pudding mix
3/4 cup vegetable or canola oil
4 eggs
1 cup water
1 cup semi-sweet chocolate chips
Note: I made a boo-boo in this photo. I took the photo with a cook & serve pudding but this is actually made with instant pudding. I didn’t realize until I started dumping everything into my mixing bowl. So just pretend you see instant pudding here.
Directions:
Spray slow cooker with nonstick cooking spray. Note: I’m using a 4.5 quart round slow cooker here.
In a large bowl, combine first six ingredients until combined (I’m using my stand mixer). Then stir in chocolate chips.
Pour into prepared slow cooker
Cover and cook on low for about 4-6 hours. Please note, many crock pots are made differently these days and the heating elements are located in different parts of the slow cookers so times will vary depending on your brand of slow cooker. If your slow cooker tends to run hot, check around the 3 hour mark.
It should spring back to the touch when it is ready. It will appear kind of spongy. Now, it doesn’t look too pretty sitting here in the crock pot, but don’t worry, we’re gonna jazz it up a bit.
Spoon a serving into a small bowl. Now, it’s starting to look better!
Then drizzle a little chocolate syrup on top and wow! It not only looks scrumptious but it really sets this dessert off. If you like, top with whipped cream or a scoop of ice cream.Note: Another way to change this up would be to use mint chocolate chips instead of the semi-sweet to add a touch of mint to the overall taste! Also, you should be able to make this in the oven. I haven’t tried it yet so I can’t give exact times. If anyone tries it in the oven, please comment and let me know how it turned out for you.
Crock Pot Chocolate Spoon Cake
Print Pin RatePrep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Calories: 775kcal
Ingredients
- 1 box chocolate cake mix
- 1 4 oz small box instant chocolate pudding mix
- 2 cups sour cream
- 3/4 cup vegetable or canola oil
- 4 eggs
- 1 cup water
- 1 cup semi-sweet chocolate chips
Instructions
- Spray slow cooker with nonstick cooking spray.
- In a large bowl, combine first six ingredients until combined.
- Then stir in chocolate chips.
- Pour into prepared slow cooker.
- Cover and cook on low for about 4-6 hours.
Notes
Many crock pots are made differently these days and the heating elements are located in different parts of the slow cookers so times will vary depending on your brand of slow cooker. If your slow cooker tends to run hot, check around the 3 hour mark. It should spring back to the touch when it is ready. It will appear kind of spongy. Spoon a small amount into a small bowl (this is a pretty rich dessert, so you probably don’t want large servings). Then drizzle a little chocolate syrup on top. Top with whipped cream or a scoop of ice cream if you prefer.
Nutrition
Calories: 775kcal | Carbohydrates: 72g | Protein: 9g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 113mg | Sodium: 809mg | Potassium: 482mg | Fiber: 3g | Sugar: 44g | Vitamin A: 9.8% | Vitamin C: 0.6% | Calcium: 18.7% | Iron: 27.5%
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Pamela @ Brooklyn Farm Girl says
August 12, 2013 at 2:13 pmOh goodness, look at how gooey this cake is! I'm in heaven!
Joan Strack says
August 12, 2013 at 2:45 pmI love all of your recipes and I have made quite a few of them. They are all so easy and the pictures make it really helpful. I cannot wait to try this! 🙂 Have a wonderful day!
Brandie says
August 12, 2013 at 8:05 pmWhat a sweet comment Joan! Thank you so very much!!
Marsha Baker says
August 12, 2013 at 2:58 pmFabulous Dahling!!! I have no doubt it's as luscious as it looks. You make everything wonderful! Thanks for sharing.
Brandie says
August 12, 2013 at 8:06 pmYou always make my day with your sweet comments Mrs. B – thank you!
Anonymous says
August 12, 2013 at 10:16 pmIs this a dessert that needs to be served warm? If so, does it re-heat well? I cook for only two, so if this needs to be cooked and not re-heated, I must save it for company. Thanks…looks so delicious.
Brandie says
August 22, 2013 at 2:28 pmThat is a good question, I'm just not sure if I can answer it effectively. We always eat it at one sitting so I'm not sure how well it would re-heat. My guess is it would do okay but I do enjoy eating it warm (although it is not necessary).
Susan says
August 22, 2013 at 7:58 pmFYI….on another site, a fan of this cake said she liked it even better leftover. It looks to good to worry about it so I'm headed to the kitchen. Dinner! (=
Joan says
August 12, 2013 at 7:31 pmOh my I want to take a bite out of my computer screen! I love easy recipes like this especially in the crock pot!
Brandie says
August 23, 2013 at 2:22 pmHahaha – thank you Joan!!
Jan Conley says
August 12, 2013 at 7:36 pmAt what setting should I cook – high or low? This looks divine!
Brandie says
August 12, 2013 at 8:04 pmWell, it sure would have been nice if I had mentioned that huh? Sorry about that! I'm glad you caught it. It bakes on low 🙂
Yvonne says
November 3, 2016 at 2:28 pmPlease can you explain what you mean by CHOC. PUDDING MIX as you say 4ozs . I live in UK . CAN ONLY GET SOMETHING WE CALL ANGEL DELIGHT Which you mix with 300ml milk..
Many thanks
YVONNE
Anonymous says
August 29, 2013 at 7:40 pmYes Brandie, you did mention the setting earlier. For low.
Annie says
August 12, 2013 at 7:37 pmI have had this cake before and it is fabulous!
karen sandow says
August 12, 2013 at 8:30 pmTHIS CHOC. CAKE LOOKS GREAT, WILL INFACT TRY IT TONIGHT, OH, I HAVE BEEN USING INSTANT PUDDING IN MY CAKE MIXES FOR YEARS, WORKS BEAUTIFULLY, I HAVE EVEN USED COOK & SERVE, ( ALL I HAD) IT ALSO DOES WORK, THANK YOU FOR SHARING THIS RECIPE, HUGS, KAREN
Sarah says
August 13, 2013 at 10:27 amI've been making this cake for years – the recipe I use is called Triple Chocolate Mess but it's the same thing. SOOOOO GOOD!!! A delicious variations is to use spice cake mix, vanilla pudding and butterscotch chips. Definitely a favorite standby in our home :). In fact I think I'll make some today!
Brandie says
August 22, 2013 at 2:25 pmTriple Chocolate Mess – I like that!
Anonymous says
August 18, 2013 at 11:31 pmI made this for Sunday supper, after 3 hours on low, I turned it up to high for and hour– while we ate and did dishes. Yummy!
Brandie says
August 22, 2013 at 2:26 pmWith so many different types of crock pot these days, I always tell folks to keep an eye (especially on dessert recipes). Thank you for letting me know the time on yours! SO happy you like this one!!
Pat says
August 21, 2013 at 5:38 pmI made this today for a pot luck at work. I actually mixed everything up the night before and started it cooking when I got to work. I cooked it on high for about 3 hours and it turned out perfect! Everyone raved about it and several people asked for the recipe. Thanks for posting this fabulous recipe. I also made your Banana Pudding Cheesecake for Easter this year and it also got rave reviews.
Brandie says
August 22, 2013 at 2:24 pmThat is so great to hear – yay! Thank you for taking the time to let me know how it turned out for you. So happy you are loving the recipes you have tried so far!
Tiffany Cunningham says
October 10, 2013 at 3:51 amCan't wait to try this. Any chance of a repeat on the banana pudding cheesecake recipe? That sounds too good to pass up too!
Yvonne says
October 22, 2016 at 8:16 amI live in UK so what do you mean be Choc Pudding mix. Is it the sort you add milk/water to & then wait for ot to set.or something else. ? SORRY IF THIS SOUNDS LIKE A DUMB QUESTION?
Brandie says
October 22, 2016 at 11:31 amNot a dumb question at all. Here in the states we have instant pudding mix and that is what I use. You add milk to the pudding mix and mix with a mixer.
Jessica says
February 4, 2017 at 9:02 pmSo I really want to make your recipe for a dinner party of 12 adults. Think I should double the recipe?
Brandie @ The Country Cook says
February 5, 2017 at 8:03 amIt’s always hard to figure portion sizes out (for me personally.) You don’t need a large serving size for this recipe. But if you double, you might want to separate it into two separate crock pots. That way if the second one doesn’t get eaten. You can save it for later.
Jessica says
February 6, 2017 at 8:18 amGreat idea! Given the small portion suggestion, how many servings do you get out of the original recipe? Sorry if I missed that.
Stefanie says
March 13, 2017 at 11:20 pmI kind of hate you right now. I’m sitting here on my couch in my pajamas, pregnant, sick, tired and hungry, nothing in the house sounds good to eat, and now all I can think about is this freakin cake.
K, but I actually really like you and love your blog. 🙂 And I will be making this soon.
Brandie @ The Country Cook says
March 14, 2017 at 8:38 amStefanie – HA! I completely relate. And on a side note: I love feeding my pregnant friends. If you were closer – I would hook you up with some goodies!
Pat says
August 15, 2017 at 12:24 pmTo make extra yummy use black coffee instead of water!!
Angela says
November 12, 2017 at 6:02 pmCan this be made the day before it’s actually going to get eaten?
Nancy Barrett says
August 24, 2018 at 3:02 pmTomorrow is my birthday, and I’m making my own cake, and this is the one I’m making. I love the crockpot idea, and I have three; however, I’m going to bake it in my 9×12. I will let you know how it turns out.
Nancy Barrett says
August 25, 2018 at 11:43 amHey Brandie…just took it out of the oven…I used my 9×12…325…45 minutes…YUMMO…I sprinkled with pecans before baking…
Nancy Barrett says
August 25, 2018 at 11:36 amHey Brandie…I just took it out of the oven…OMG…I used my 9×12…325…45 minutes…YUMMO!
Gary says
November 1, 2018 at 12:00 pmMade this and used caramel chips…. OMG
Next time I’m going to throw in some peanut butter chips.