This ooey gooey Slow Cooked Mississippi Mud Pudding Cake is a chocoholics dream. It’s a spectacular dessert option when entertaining family and friends and you can serve it straight from the slow cooker.
Slow Cooked Mississippi Mud Pudding Cake
If you’re not familiar with the term “Mississippi Mud” rest assured in this case it refers to chocolate. My favorite kind of mud. For this slow cooked cake, you can mix all of the ingredients together then pour it into your slow cooker at the beginning of your meal. Doing so, will give you ample time to visit with family and guests with the bonus of the heavenly smell of warm chocolate. Slow cooker and crockpot cakes are a terrific dessert option and can be served straight from the slow cooker.
Bake and Serve this Gooey Cake from a Slow Cooker
I really love how simple this pudding cake is to make and the ease of being able to serve it with a dollop of marshmallow cream on top. As the marshmallow cream sits on top of the warm chocolate cake it softens and melts oozing down the sides. Sigh. Sprinkle a few toasted nuts on top, and it’s a dessert guaranteed to satisfy your chocolate craving. You may also like Slow Cooker Brownie Pudding from Crazy For Crust.
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Disclaimer: The J.M. Smucker Company has compensated me for this post as one of their 2015 Brand Ambassadors representing White Lily flour. The opinions and text are all mine. Thank you for being supportive and allowing me to share trusted brands with you that I enjoy. ~ Melissa
Slow Cooked Mississippi Mud Pudding Cake
Ingredients
- 1 1/2 cup White Lily self-rising flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 cup half & half
- 3 Tbsp vegetable oil
- 1 tsp pure vanilla extract
- 3/4 cup toasted chopped pecans or walnuts divided
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup light or dark brown sugar
- 1/3 cup unsweetened cocoa
- 2 cup hot water mixed with 2 tsp instant espresso
- 1 7 oz container marshmallow cream
Instructions
- In a large bowl, whisk together the White Lily self-rising flour, granulated sugar, and cocoa powder.
- Mix-in the half & half, oil and vanilla. Whisk until smooth.
- Stir in 1/2 cup nuts and 1/2 cup chocolate chips. The batter will be thick.
- Spray the inside of a 6-quart oval slow cooker liberally with cooking spray. Spoon the batter evenly into the slow cooker.
- Dissolve the espresso in the hot water. Whisk together the hot water, cocoa powder and brown sugar until dissolved. Gently pour over the batter. Don't stir.
- Place doubled paper towels over the slow cooker opening and place the lid on top. Cook on high for 2 hours.
- Uncover and remove the crock from the slow cooker. Allow to rest for 20 minutes.
- The cake will appear cooked on top while the pudding forms on the bottom of the slow cooker. To serve, scoop into serving dishes and spoon the pudding over the cake.
- Serve warm with a dollop of marshmallow cream and a sprinkle of toasted nuts.
Notes
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Dianne Johnson says
This looks so amazing. I’m not a sweet freak, but I definitely want to try this. It looks absolutely sinful!!
Melissa says
It’s a fun cake to make, enjoy Dianne!
Anonymous says
I am ready to prepare this recipe for supper tonite; however my cake batter seems MUCH drier than what’s pictured. Should I add a bit more liquid?
Melissa says
I’m not sure I understand. Prior to baking the cake batter is thick. After baking, the cake rises to the top with the pudding or “liquid” forming underneath.