Slow Cooker Chocolate Caramel Pudding Cake
Serves: 4-6
For the Cake
  • 1 C all-purpose flour
  • ¼ C sugar
  • 1½ tsp baking powder
  • 3 tbsp unsweetened baking cocoa
  • 2 tbsp olive oil (or canola oil)
  • ½ C milk
  • 2 tsp vanilla extract
  • ⅓ C caramel bits
  • ⅓ C semi-sweet chocolate chips
  • ¼ C caramel sauce
For the Sauce
  • ½ C sugar
  • 2 tbsp unsweetened baking cocoa
  • 1½ C boiling water
  1. Spray the inside of a 3-4 quart slow cooker with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and baking cocoa. Add in oil, milk, and vanilla extract. Stir until just combined. Stir in caramel bits and chocolate chips. Batter will be thick. Spread batter evenly in the bottom of the slow cooker.
  3. Drizzle caramel sauce over the top and gently swirl through with a knife.
  4. In another, heat-safe, bowl, combine sugar, baking cocoa, and boiling water. Gently stir until sugar is dissolved. Carefully pour over the top of the batter.
  5. Cover and cook on high for 2½ hours or until toothpick inserted in the center comes out mostly clean. Remove crock from slow cooker, if possible, and remove to a wire rack to cool for 20 minutes before scooping into bowls and serving warm.
Recipe by A Kitchen Addiction at