Warm, Gooey, Chocolate and Caramel Delight.
Candy makers for generation have known the power of combining the deep richness of chocolate with the smooth sweetness of caramel. This molten cake takes this combination to a new level in your slow cooker.
This cake is made with layers of chocolate cake with the gooey chocolate caramel sauce underneath. And of course, add a scoop of vanilla ice cream to top it all off.
Rolo candies have been a favorite for years. Made by Hershey, they are a caramel wrapped in a layer of chocolate, and are gluten-free (not the minis, but all other Rolo varieties are gluten-free). Although not stated in the recipe, the author indicated in comments that she used a 12 oz bag of Rolos for this recipe.
Emily, the author of this recipe, strongly recommends following the recipe exactly. “. . . the secret is not mixing the layers in together, no matter how much you want to.”
MOLTEN CHOCOLATE AND CARAMEL CAKE
For the first layer:
- parchment paper
- 1 box Devil’s Food Cake Mix
- 1 1/4 c. milk
- 1/2 c. vegetable oil
- 3 eggs
For the second layer:
- 1 (3.9) oz. box instant chocolate pudding
- 2 c. milk
For the top layer:
- 1 bag of Rolo minis unwrapped
Cut out a large piece of parchment paper and place it in your slow cooker on low heat, then lightly spray with cooking spray.
Mix together the cake mix, milk, oil, and eggs for the first layer and beat for two minutes. Pour into the parchment paper in the slow cooker.
Mix together the instant pudding and milk and beat for two minutes, then carefully and evenly pour the pudding over the cake layer in the slow cooker- but DO NOT MIX IT IN!
Carefully arrange a layer or Rolo mini candies over the top of that, but DO NOT MIX IT IN!
Place lid on slow cooker and cook on low for about 3 hours, cooking time will vary depending on your slow cooker. Cake is ready when a toothpick placed in the center half way down comes out clean.
When finished cooking, the top will become a layer of chocolate cake, and underneath will be a gooey, chocolate caramel sauce.
Spoon into individual bowls, and serve warm with vanilla ice cream.
Thanks to Emily of Favorite Family Recipes for the photo and recipe. To read more, click here.