Monday, March 15, 2010

Crock Pot Cake

March seems to be "the" month for birthdays. I can think of five birthdays just in my immediate family (including both mine and Daryl's) that are in March. With so many birthdays that are so close together, the traditional cake can get b-o-r-i-n-g. Here's a delicious and fun way to make a different kind of cake. Kids love to scoop out their serving, and did I mention how incredibly easy it is?

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients directly in the crockpot. Cover with the lid and cook on low for about six hours. If you double the recipe, I advise using two crock pots or cook on low for about ten hours. I tried doubling the recipe this time around, and compensated by cooking on high for four hours and low for three. Before the four hours of high temperature cooking was done, the house smelled of burnt chocolate. Only the bottom was slightly burnt, but the smell lingered in the house for quite a while! I only mention this because my recipe says to cook EITHER on low for six hours or high for four. I would definitely stick to the low setting for a longer cook time. You can check the cake to make sure it is done by using one of those long thin icing spatulas, or a wooden skewer.

Provide fun toppings like cool whip or different frostings to spoon on top. The serving method is literally to just take a spoon and scoop the cake out. Don't try to make it look pretty, but just have fun with it. It tastes delicious, so no one will care what it looks like.

One final note about this cake, is that it actually tastes much better after it's cooled completely. Make it a day in advance and store it with the lid covering the crock until it's time to serve.

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