1
box (4-serving size) chocolate instant pudding and pie filling mix
2
cups cold milk
1
bag (11.5 oz) milk chocolate chips (2 cups)
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Steps
1
Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into slow cooker.
2
In medium bowl, beat pudding mix and 2 cups cold milk with whisk about 2 minutes or until thick. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
3
Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 3 hours to 3 hours 30 minutes or until cake is set around edges but still soft in center. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 30 minutes. To serve, spoon warm cake from slow cooker. Store any remaining cake covered in refrigerator.
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For success with this recipe, be sure to use a 6-quart slow cooker. Slow cookers vary in size and accuracy of temperature. Be sure to keep an eye on your cake as it nears the end of cooking time and adjust time if needed.
We use the Low setting on the slow cooker and let the cake cook for 3 to 3 1/2 hours so the cake sets up but the center is still soft, ooey-gooey and chocolaty.
Try dark chocolate chips instead of milk chocolate chips for more decadence in your chocolate lava cake.
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In the pantheon of chocolate cakes recipes, luscious, warm chocolate lava cake has become a restaurant staple, but it’s surprisingly achievable at home. In this version, the gooey “lava” part of the cake is below the cake, and gets scooped out along with the cake layer when you’re ready to serve.
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