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Slow-Cooker Brownie Pudding Cake

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Slow-Cooker Brownie Pudding Cake
  • Prep 10 min
  • Total 2 hr 40 min
  • Servings 8
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Chocolate and walnut come together in this slow cooked brownie pudding cake - a perfect dessert.
Updated Feb 14, 2014

Ingredients

  • 1 cup all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1/4 cup Dutch processed baking cocoa
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 3 egg whites
  • 2 whole eggs
  • 2 oz bittersweet baking chocolate, melted
  • 1/4 cup coarsely chopped walnuts, toasted
  • Powdered sugar, if desired

Steps

  • 1
    In medium bowl, mix flour, granulated sugar, cocoa and salt. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate. Stir in walnuts.
  • 2
    Spray 3 1/2-quart slow cooker with cooking spray. Pour batter into slow cooker.
  • 3
    Cover; cook on Low heat setting 2 hours to 2 hours 30 minutes or until set around edges but still soft in center. Turn off slow cooker. Let stand covered 30 minutes before serving. Sprinkle with powdered sugar.

Tips from the Betty Crocker Kitchens

  • tip 1
    Turn this cake into brownie sundaes with a scoop of ice cream and drizzle of chocolate topping.

Nutrition

340 Calories, 14g Total Fat, 6g Protein, 49g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Total Fat
14g
0%
Saturated Fat
2 1/2g
0%
Sodium
110mg
0%
Total Carbohydrate
49g
0%
Dietary Fiber
2g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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