Upside Down Slow Cooked German Chocolate Cake
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. Also, if you prefer a more traditional icing, leave off the ganache and top 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 it warm with vanilla ice cream or fresh whipped cream. 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 Cooked German Chocolate Cake
- 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 tsp 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
- 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.