I never have much luck when I try to have a garage sale. Our neighborhood garage sales were the weekend we left to go on our vacation to Massachusetts. Friend Janice and her husband Leon always participate in their neighborhood garage sales. I had a couple of things I asked her if I could bring over and try to sell when they had their sale the end of May.
She sold the high chair Saturday morning that I had taken over, but I still went over to sit with her on that afternoon. It was coolish and we were more than ready to come in and warm up when Leon got back from his walk in the neighborhood. Inside Janice remembered that she had told me she had some "cooking/recipe" magazines she would loan me to check out. While we were sitting there she flipped through one and found this recipe for Slow Cooker Chocolate Lava Cake. (She was having a hard time trying to decide what she was going to serve at our canasta meeting she was having in a few days.) We discussed that she could reduce calories by using a sugar-free cake mix and even sugar-free instant pudding mix. The recipe in the magazine said to use a 4 - quart slow cooker, but she checked it out online and decided she needed to use the larger oval slow cooker. Since she didn't have one, I loaned her mine. I think it is a 6 - quart cooker.
The results were fabulous and enjoyed by all.
Note: Janice had some leftover and so the next day she served out some with a cherry jello she had made and added some fresh cherries. She said it was even better than it had been with the ice cream. Hmmmmm.
SLOW COOKER CHOCOLATE LAVA CAKE
1 pkg devil's food cake mix (she did use a sugar free one)
1-2/3 cups water
3 eggs
1/3 cup canola oil
2 cups cold milk
1 pkg (4 serving size) instant chocolate pudding mix (she used a sugar free mix)
2 cups (12 oz) semisweet chocolate chips
In a large bowl, combine the cake mix, water, eggs, and oil; beat on low speed for 30 seconds to combine. Then beat on medium speed for 2 minutes. Transfer to a greased 6 - quart slow cooker.
In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon over cake batter; sprinkle with chocolate chips.
Cover and cook on high for about 3 hours.
It will swell to the top of the slow cooker and settle as it cools.
Serve warm.
She sold the high chair Saturday morning that I had taken over, but I still went over to sit with her on that afternoon. It was coolish and we were more than ready to come in and warm up when Leon got back from his walk in the neighborhood. Inside Janice remembered that she had told me she had some "cooking/recipe" magazines she would loan me to check out. While we were sitting there she flipped through one and found this recipe for Slow Cooker Chocolate Lava Cake. (She was having a hard time trying to decide what she was going to serve at our canasta meeting she was having in a few days.) We discussed that she could reduce calories by using a sugar-free cake mix and even sugar-free instant pudding mix. The recipe in the magazine said to use a 4 - quart slow cooker, but she checked it out online and decided she needed to use the larger oval slow cooker. Since she didn't have one, I loaned her mine. I think it is a 6 - quart cooker.
The results were fabulous and enjoyed by all.
Note: Janice had some leftover and so the next day she served out some with a cherry jello she had made and added some fresh cherries. She said it was even better than it had been with the ice cream. Hmmmmm.
SLOW COOKER CHOCOLATE LAVA CAKE
1 pkg devil's food cake mix (she did use a sugar free one)
1-2/3 cups water
3 eggs
1/3 cup canola oil
2 cups cold milk
1 pkg (4 serving size) instant chocolate pudding mix (she used a sugar free mix)
2 cups (12 oz) semisweet chocolate chips
In a large bowl, combine the cake mix, water, eggs, and oil; beat on low speed for 30 seconds to combine. Then beat on medium speed for 2 minutes. Transfer to a greased 6 - quart slow cooker.
In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon over cake batter; sprinkle with chocolate chips.
Cover and cook on high for about 3 hours.
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