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Slow Cooker Better Than Sex Cake: Indulge in This Decadent Dessert Recipe


  • Author: Lila
  • Total Time: 255 minutes
  • Yield: 8-10 servings 1x

Description

Indulge in a rich and gooey Slow Cooker Chocolate Caramel Cake, featuring layers of chocolate cake, sweetened condensed milk, and caramel sauce. This easy-to-make dessert is perfect for gatherings or cozy nights in, delivering a delightful treat with every bite. Enjoy warm with whipped topping and optional nuts for an extra touch!


Ingredients

Scale
  • 1 box of chocolate cake mix (15.25 oz)
  • 1 cup of water
  • 1/2 cup of vegetable oil
  • 3 large eggs
  • 1 (14 oz) can of sweetened condensed milk
  • 1 (8 oz) jar of caramel sauce
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of whipped topping (like Cool Whip)
  • 1/2 cup of crushed pecans or walnuts (optional)
  • Chocolate shavings or cocoa powder for garnish (optional)

Instructions

  1. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Using a hand mixer or a whisk, mix the ingredients on medium speed until well combined (about 2-3 minutes). Ensure there are no lumps in the batter.
  2. Once the batter is smooth, set it aside to allow the ingredients to meld together.
  3. Grease the inside of your slow cooker with non-stick cooking spray or butter to prevent sticking.
  4. Pour the prepared batter into the greased slow cooker, spreading it evenly across the bottom.
  5. Pour the sweetened condensed milk evenly over the top of the cake batter. Do not mix; it will seep into the cake as it cooks.
  6. Drizzle the caramel sauce over the sweetened condensed milk without mixing.
  7. Sprinkle the semi-sweet chocolate chips evenly over the top.
  8. Cover the slow cooker with its lid and set it to cook on low for 4 to 6 hours. Cooking time may vary, so check for doneness.
  9. After about 4 hours, insert a toothpick into the center; it should come out with a few moist crumbs. If it’s still too wet, cover and continue cooking for another 30 minutes to an hour.
  10. Once done, turn off the slow cooker and let it cool for about 30 minutes with the lid on.
  11. Use a large spoon to scoop out portions of the cake, ensuring to get some of the gooey caramel and chocolate layers.
  12. Place a generous scoop onto a dessert plate and add a dollop of whipped topping if desired.
  13. Optionally, sprinkle crushed pecans or walnuts on top and garnish with chocolate shavings or cocoa powder.
  14. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  15. For an indulgent treat, serve with a scoop of vanilla ice cream.
  16. Get creative with toppings like fresh berries, chocolate syrup, or a sprinkle of sea salt.

Notes

  • Ensure to check your slow cooker’s manual for specific cooking times and settings.
  • Adjust the toppings based on personal preference for added flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 240 minutes