Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Everyone who tries this dessert falls in love with it.  Using a slow cooker liner makes cleanup a breeze.

         Latona Dwyer                                                                    Palm Beach Gardens, Florida

 

Slow Cooker Chocolate Lava Cake Recipe

 

Slow Cooker Chocolate Lava Cake

1 package devil’s food cake mix (regular size)

1 2/3 cups water

3 eggs

1/3 cup canola oil

2 cups cold 2 % milk

1 package (3.9 oz.) instant chocolate pudding mix

2 cups (12 oz.) semi-sweet chocolate chips

 

In a large bowl, combine the cake, water, eggs and oil; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Transfer to a greased 4 quart slow cooker.

In another bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Spoon 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.  Serve warm.        12 servings

 

(Recipe for Slow Cooker Chocolate Lava Cake was in www.tasteofhome.com, 2014)

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Raspberry Fudge Torte

Raspberry Fudge Torte

Raspberry Fudge Torte

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

This special-occasion cake impressed all who see and taste it.  People are surprised to hear this torte starts with a simple cake mix…they’re sure I bought it at a bakery.

            Julie Hein                                                                                           York, Pennsylvania

 

Raspberry Fudge Torte Recipe

Raspberry Fudge Torte

1 pkg. devil’s food cake mix (regular size)

1 cup (8 oz.) sour cream

¾ cup water

3 eggs

1/3 cup canola oil

1 tsp. vanilla

1 cup miniature semi-sweet chocolate chips

Ganache:   1 cup (6 oz.) semi-sweet chocolate chips

½ cup heavy cream

1 Tbsp. butter

Raspberry Cream:   1 pkg. (10 oz.) frozen sweetened raspberries, thawed

3 Tbsp. sugar

4 tsp. cornstarch

½ cup heavy whipping cream, whipped

Fresh raspberries and mint, optional

In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in miniature chips.

Pour into (3) three greased and floured 9 inch round baking pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

For raspberry cream, mash and strain raspberries, reserving juice; discard seeds.  In a small saucepan, combine sugar and cornstarch; stir in raspberry juice.  Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened.  Place in a bowl; chill for 30 minutes.  Fold in whipped cream.

Place one cake layer on a serving plate; spread with half of the ganache.  Top with second cake layer and the raspberry cream.  Top with remaining cake layer; spread with remaining ganache.  Store in the refrigerator.             12 serving

(Recipe for Raspberry Fudge Torte was in tasteofhome.com)

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