Oh boy, do I have a great recipe for you! When I was making this last week, my husband said it was “Crock of the Week whiplash” because I did a broccoli recipe the week before, and then this one, Crock Pot Butterscotch Lava Cake. Oh yes, you read that right. It is pretty similar to the Crock Pot Hot Fudge Cake I made last year, in that IT MAKES IT’S OWN SAUCE, people. It’s magic. You have delicious warm and moist cake on top, with this sinful pool of butterscotch saucy yumminess on the bottom of the crock. After chocolate, butterscotch is my favorite flavor. Throw a scoop of ice cream on it or some whipped cream, and you have a delicious dessert that tastes like you got it from a fancy restaurant. Make it. Make it NOW.
Your Thompson’s IGA ingredient list:
Crock Pot Butterscotch Lava Cake
- 1 cup flour
- 1 pkg (3 oz.) Cook & Serve butterscotch pudding (NOT instant)
- 1/4 cup white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 2 Tbsp canola oil
- 1 Tbsp vanilla extract
- 1/2 cup butterscotch chips
- 3 Tbs butterscotch sundae topping
- 1/2 cup white sugar
- 1-1/3 cup boiling water
In a small bowl mix together the sundae topping and sugar. Pour boiling water into bowl, and stir until it is smooth and sugar is dissolved. Pour over the batter in the crock and DO NOT STIR. That is very important! No stirring!
Cook on high for about 2 hours, then turn off your crock and let it sit for a half hour. Keep an eye on it in case your crock runs hot, you don’t want to burn the edges.
Scoop out the cake and then scoop out some sauce from the bottom to drizzle over your cake. A scoop of ice cream send this over the top YUM!