Slow Cooked German Chocolate Cake

Easy Upside Down Slow Cooked German Chocolate Cake Recipe

How to Make the Best Slow Cooked German Chocolate Cake

• Ingredients you'll need to make homemade Slow Cooked German Chocolate Cake: One box German Chocolate Cake mix, one can German chocolate frosting, all purpose flour, butter, chocolate syrup, buttermilk, large eggs, chopped pecans, semi sweet chocolate chips and heavy cream.
• Kitchen tool you'll need: 6 quart oval slow cooker (or similar), medium bowl, hand mixer or stand mixer, small microwave safe bowl, knife, nut chopper.
• Please note: The reason I refer to this cake an "upside down" is the frosting once swirled into the batter ends up on the bottom of the slow cooker. It's a fabulous surprise!
• If you don't have buttermilk on hand, you can use regular milk.
• To make your own buttermilk, add one tablespoon of white distilled vinegar or lemon juice to each one cup of whole milk. Let stand for 5-10 minutes, then stir and proceed with the recipe.
• How to Cut this Slow Cooked Cake for Serving: Slow cooker cakes aren't necessarily going to be the same shape as a conventionally baked cake. This cake does best cut into wedges, more about that in a moment.
• If you prefer a more traditional icing, leave off the ganache and top it while warm with an additional can of coconut pecan icing.
• You could also use my recipe for homemade icing as seen in this winning recipe for traditional German Chocolate Cake.
• It's best to cut this cake through the middle, from end to end, then into wedges.  However, baking a cake in a slow cooker is meant to be fun, so this cake can also be scooped and served without cutting into perfect pieces.
• Serve Slow Cooked German Chocolate Cake warm with vanilla ice cream or fresh whipped cream.
• Store any leftovers in an airtight container chilled in the refrigerator for up to 4 days. Enjoy cold or reheat gently in the microwave in single serving portions.

More Easy Slow Cooker and Crockpot Dessert Recipes to Make

• Fruit filled Slow Cooker Cherry Pineapple Dump Cake.
• Ooey gooey Slow Cooked Mississippi Mud Pudding Cake.
• The family will flip for this Crockpot Peach Cobbler.
• Sweet and Salty Crockpot Candy is a holiday must make!
• Crockpot Caramel Apple Dump Cake is an easy option for busy oven days.
• If you're a lemon fan, you may also like to try this recipe for Crock Pot Lemon Poke Cake from Recipes that Crock.

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     Helpful Kitchen Items:

• Slow Cooker
• Kitchen Utensils
• Knives and Chopping Board
• Measuring Set

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Slow Cooked German Chocolate Cake

Prep Time10 minutes mins

Cook Time2 hours hrs

Stand time20 minutes mins

Total Time2 hours hrs 30 minutes mins

Course: Cake, Dessert

Cuisine: American

Keyword: coconut-pecan-icing-and-german-chocolate-cake, german-chocolate-cake, slow-cooked-german-chocolate-cake

Servings: 12 servings

Calories: 504kcal

Author: Melissa Sperka

Ingredients

• 1 15.25 oz box German Chocolate cake mix
• ¼ cup all purpose flour
• ½ cup butter melted
• 1 cup buttermilk
• ½ cup chocolate syrup
• 3 large eggs
• 1 teaspoon pure vanilla
• ½ cup pecan pieces
• 1 15 oz can prepared coconut-pecan frosting
• 1 ½ cups semi-sweet chocolate chips divided
• ⅓ cup heavy cream or half and half

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Instructions

• Spritz the inside of a 6 quart oval slow cooker with cooking spray.
• Using an electric mixer, beat together cake mix, flour, butter, buttermilk, chocolate syrup, eggs and vanilla. Beat for 1-2 minutes until fully combined.
• Fold ½ cup chocolate chips and pecan pieces into the cake batter by hand. Spread the batter evenly onto the bottom of the slow cooker.
• Using a teaspoon, dollop the caramel pecan icing over the top. Use a knife to swirl through batter leaving a 1 inch border along the edge.
• Cover the opening of the slow cooker with doubled paper towels first, then place the lid on top. Cook covered for 2 hours on high. (The paper towels will prevent condensation that forms on the lid from dripping into the cake. Don't skip it.)
• After 2 hours, uncover, remove paper towels, and test the center with a toothpick. If you see moist crumbs, it's done. If not, continue to bake in 15 minute increments then retest. Leave uncovered while you prepare the ganache.
• To prepare the ganache: Melt 1 cup chocolate chips and ⅓ cup of heavy cream on 50% power in the microwave, stopping every 20 seconds to stir. Repeat until smooth.
• Drizzle the cake with the chocolate ganache and allow it to rest uncovered for about 20 minutes before serving. [If you prefer a more traditional icing...Leave off the glaze and top with an additional can of coconut pecan icing or homemade German Chocolate Cake icing.
• To cut the cake: Cut through the middle, from end to end, then into wedges. You may also scoop desired size portions into a bowl..
• Serve warm drizzled with vanilla ice cream or fresh whipped cream.

Nutrition

Serving: 1serving | Calories: 504kcal | Carbohydrates: 73g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 508mg | Potassium: 233mg | Fiber: 3g | Sugar: 31g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg

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