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Please Fave the Original Submission here.
...If its wrong to post 'food porn', then we don't wanna be right :P
More decadent goodness from
!
This has long been a favorite recipe of one of Vrghr's favorite mailing groups for slow cooker recipes. Apparently many other folks agreed, because you'll find this recipe all over the net if you search for "Triple Chocolate Mess Crock Pot".
Vrghr's recipe is virtually the same as all the rest; why mess too much with a proven good thing? Wuff will offer a few tips though, to answer the common questions Vrghr has heard on his news group and elsewhere, regarding this recipe.
Tips:
- Make sure you use the pudding type that requires cooking. The "instant" kind you mix and let harden in the refrigerator is not what the kind you want! And you can use any size box, small or large - the recipe doesn't care and all the results are good.
- The brand and style of cake mix doesn't mater. You can use generic, store-brand chocolate, or double-fudge extra moist. The results are virtually the same.
- The cook time is HIGHLY DEPENDENT on the temperature you crock pot cooks at! Even more than most other crock dishes. Some pots will produce the same result at high for 3 hours, that others will create at low for four hours. Other pots will take 5 or 6 hours at low.
- Vrghr recommends you start things off at high temperature and let it go for about an hour. Then check the cake (briefly). If you see a "donut ring" of rising cake around the edges with a top that looks dry, while the center is still liquid, you pot's "High" might be a bit TOO high. Kick it down to low, and check again in another 90 minutes. If the edges are rising slightly but the middle is also rising a bit, your pot's "High" is probably good to let it go for another couple hours.
- No matter what setting you choose, high, low, or other, check your cake in 3 hours.
- Put a double layer of paper towels under the lid (don't let them drop down onto your cake) to catch the condensed-steam drips. You'll get a much better result.
- If/When you remove the lid to check the cake, don't let the water run off the lid and back into the pot.
- Vrghr recommends avoiding the "Milk Chocolate" type of chips, and going for Semi-Sweet or even more % of cocoa. The cake is going to be plenty sweet already, and the hint of darker chocolate will add a very nice touch.
Option: Add some instant coffee granules to turn this into a "mocha-chocolate" cake.
This cake comes out so moist and rich, most folks won't even miss that it doesn't have any icing. But if you want an extra luxurious touch, squirt some whipped cream on top when serving and drizzle with a little chocolate syrup. Then you'll have a "Quadruple Chocolate Mess" instead of just a "Triple". *chuckles*
You can vary the consistency by adjusting the baking time: Longer = more "cake like". Shorter can give a bit of "pudding quality".
This is an exceptionally easy cake to make, and doesn't dirty up a lot of bowls and utensils. The results, however, taste VERY good, despite the ease of production. It's even better if you side the warm cake with a couple scoops of good ice cream, and a nice portion of chocolate syrup drizzled all over!
Give this a try at your next pot luck! Vrghr's sure you won't regret it!
Ingredients:
1 package chocolate cake mix(any)
1 pint (2 cups) sour cream
1 pkg. cook & serve chocolate pudding (any size)
1 12-16 oz. bag semi-sweet chocolate chips
3/4 c. oil
4 eggs
1 c. water (Vrghr used 1/2 C water mixed in 1/2 C cream)
Non-stick Cooking Spray
Options: Whipped Cream & Chocolate Syrup
Directions:
Spray the inside of the crock with non-stick cooking spray.
Pour the cake and pudding mix into the pot.
Make a well in the middle and add the rest of the ingredients. Whisk or stir until completely combined (be sure to get down into the corner of the pot).
Sprinkle on the chocolate chips.
Spread a couple paper towels just under the lid (don't let them drop into the cake batter), and cover the pot.
Cook for 3-4 hours.
Start off on high,and check after an hour to see if you need to reduce the heat. Crock pots cook at rather different temperatures, and "high" might be too high on some, and just right on others.
Spoon the warm cake out onto a plate. Serve with a side of ice cream, add a shot of whipped cream on top, and drizzle some nice chocolate syrup over the top.
DEVOUR!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
...If its wrong to post 'food porn', then we don't wanna be right :P
More decadent goodness from
!******************************This has long been a favorite recipe of one of Vrghr's favorite mailing groups for slow cooker recipes. Apparently many other folks agreed, because you'll find this recipe all over the net if you search for "Triple Chocolate Mess Crock Pot".
Vrghr's recipe is virtually the same as all the rest; why mess too much with a proven good thing? Wuff will offer a few tips though, to answer the common questions Vrghr has heard on his news group and elsewhere, regarding this recipe.
Tips:
- Make sure you use the pudding type that requires cooking. The "instant" kind you mix and let harden in the refrigerator is not what the kind you want! And you can use any size box, small or large - the recipe doesn't care and all the results are good.
- The brand and style of cake mix doesn't mater. You can use generic, store-brand chocolate, or double-fudge extra moist. The results are virtually the same.
- The cook time is HIGHLY DEPENDENT on the temperature you crock pot cooks at! Even more than most other crock dishes. Some pots will produce the same result at high for 3 hours, that others will create at low for four hours. Other pots will take 5 or 6 hours at low.
- Vrghr recommends you start things off at high temperature and let it go for about an hour. Then check the cake (briefly). If you see a "donut ring" of rising cake around the edges with a top that looks dry, while the center is still liquid, you pot's "High" might be a bit TOO high. Kick it down to low, and check again in another 90 minutes. If the edges are rising slightly but the middle is also rising a bit, your pot's "High" is probably good to let it go for another couple hours.
- No matter what setting you choose, high, low, or other, check your cake in 3 hours.
- Put a double layer of paper towels under the lid (don't let them drop down onto your cake) to catch the condensed-steam drips. You'll get a much better result.
- If/When you remove the lid to check the cake, don't let the water run off the lid and back into the pot.
- Vrghr recommends avoiding the "Milk Chocolate" type of chips, and going for Semi-Sweet or even more % of cocoa. The cake is going to be plenty sweet already, and the hint of darker chocolate will add a very nice touch.
Option: Add some instant coffee granules to turn this into a "mocha-chocolate" cake.
This cake comes out so moist and rich, most folks won't even miss that it doesn't have any icing. But if you want an extra luxurious touch, squirt some whipped cream on top when serving and drizzle with a little chocolate syrup. Then you'll have a "Quadruple Chocolate Mess" instead of just a "Triple". *chuckles*
You can vary the consistency by adjusting the baking time: Longer = more "cake like". Shorter can give a bit of "pudding quality".
This is an exceptionally easy cake to make, and doesn't dirty up a lot of bowls and utensils. The results, however, taste VERY good, despite the ease of production. It's even better if you side the warm cake with a couple scoops of good ice cream, and a nice portion of chocolate syrup drizzled all over!
Give this a try at your next pot luck! Vrghr's sure you won't regret it!
Ingredients:
1 package chocolate cake mix(any)
1 pint (2 cups) sour cream
1 pkg. cook & serve chocolate pudding (any size)
1 12-16 oz. bag semi-sweet chocolate chips
3/4 c. oil
4 eggs
1 c. water (Vrghr used 1/2 C water mixed in 1/2 C cream)
Non-stick Cooking Spray
Options: Whipped Cream & Chocolate Syrup
Directions:
Spray the inside of the crock with non-stick cooking spray.
Pour the cake and pudding mix into the pot.
Make a well in the middle and add the rest of the ingredients. Whisk or stir until completely combined (be sure to get down into the corner of the pot).
Sprinkle on the chocolate chips.
Spread a couple paper towels just under the lid (don't let them drop into the cake batter), and cover the pot.
Cook for 3-4 hours.
Start off on high,and check after an hour to see if you need to reduce the heat. Crock pots cook at rather different temperatures, and "high" might be too high on some, and just right on others.
Spoon the warm cake out onto a plate. Serve with a side of ice cream, add a shot of whipped cream on top, and drizzle some nice chocolate syrup over the top.
DEVOUR!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1083 x 1280px
File Size 335.1 kB
Comments