This recipe was super easy as it uses the store-bought cake mixes. (Please see the pics below) These readily available in all grocery stores. (I got them from Safeway) Vaandu who loves white chocolate, asked me to use white chocolate chips instead of brown. This time I went with egg replacer powder. For one egg, you need to mix 1 tbsp of egg replacer with 3 tbsps of water. I think this change according the brand. So if you are using the egg replacer powder follow the instructions given in the cover.
The main rule in baking is using the exact measures and the ingredient measures are always proportional to the baking ware size. You cannot pour a ¼ sheet cake mix into a full sheet cake pan. But that’s what I did here. In this recipe they have used the 4-quart slow cooker but mine is 6-quart. The cake came out awesome but I couldn’t get the desired thickness. The Choco lava was oozing out when I made the slices but at the same time it was falling apart too. The taste was awesome so the slices didn’t matter. One of our friends got to taste this cake also and she was also amazed by the fact that it was slow cooked. And with the leftover scraping and cake, I prepared this cake balls. The Choco lava acted as the binding agent so I didn’t add additional butter or cream. Just made the balls, inserted the pop sticks and drizzled some blue sugar crystals and refrigerated them for an hour. That’s it. Here they are, Baking in slow cooker has opened up a whole new world to me. I can’t wait to experiment other cakes now. Ingredients:
Devil’s food cake mix (regular size) – 1 Water – 1 cup + ⅔ cup Egg replacer – 3 tbsps + 9 tbsps of water Canola oil – ⅓ cup + oil for greasing. 2 % milk – 2 cups Instant chocolate pudding mix – 1 package (3.9 ounces) White chocolate chips – 1 cup
Steps:
Prepare the egg replacer first. As the recipe called for 3 eggs, I mixed 3 tbsps of egg replacer powder with 9 tbsps of water. In a large bowl, combine the cake mix, water, egg replacer and oil Using hand mixer beat on low-speed for 30 seconds. Beat on medium for 2 minutes.
Transfer to a greased slow cooker.
In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon this pudding mix over cake batter Sprinkle with chocolate chips.
Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. I cooked it for 3 hrs and 30 minutes.
PS – If you like chocolates like me then do check out my dark chocolate recipe.
📖 Recipe
