Recipe by weekend cooker
a very tasty dessert, with basically 2 steps, cooked in a slow cooker. It can't be any easier. Very inexpensive. For the chocolate lover.
Top Review by Chef Buggsy Mate
The first time I made this I used a butter cake mix and pistachio pudding as it was the only instant pudding I had on hand. The flavor of the cake was very subtle and everyone in the family seemed to enjoyed it. I did have a problem with the cake burning all around the outside (about an inch into the cake), and a small puddle of goo in the middle. I made the recipe as directed today and again the cake burned around the outer edges. What I can't figure out is why the chocolate cake had a bitter flavor just in from the burnt edges and no flavor else where (it did not taste like chocolate cake). I used a Pilsbury Devils Food cake mix, a fresh 8 oz. carton of sour cream, and all other ingredients were fresh. Just have to chock it up to the kitchen gremlins. Made and reviewed for the 29th AUS/NZ Recipe Swap.
- 1 (18 ounce) box chocolate cake mix
- 1 (8 ounce) carton sour cream
- 4 eggs
- 3⁄4 cup oil
- 1 (3 1/2 ounce) box instant chocolate pudding mix
- 1 cup chopped pecans
- 1⁄4 teaspoon vanilla