Slow Cooker Butterscotch Lava Cake

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

Topping:

• 3 Tbs butterscotch sundae topping
• 1/2 cup white sugar
• 1-1/3 cup boiling water

Spray your slow cooker with cooking spray. In a medium bowl, stir together flour, pudding mix, sugar, baking powder & salt. Make a well int he center for the milk, oil and vanilla. Whisk everything together, and then add in the butterscotch chips. Pour batter into the crock.

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!

Crockpot Hot Fudge Cake

I am giving you a MAGICAL recipe this week. I had intended to do a delcious soup, but our weekend became busier than planned, so I did not have the time I thought I would, which led me to try this recipe I had been saving to try, sorry for another dessert. Soup next week!

WARNING: this cake is EVIL. And it has super powers. Like magic, a whole layer of fudgey sauce appears at the bottom of your crock, with delicious, moist cake on top. The evilness of it is enhanced by the fact that it is made from basic staple pantry ingredients, and can appear to promptly be put into your belly in just 2 hours. My husband said, and I quote, "I have had fancy restaurant hot fudge cakes that aren't as good as this" while he was devouring it last night. Make it, you will love it. But don't blame me if you become addicted.

Crockpot Hot Fudge Cake

1 c. all-purpose flour

1 3/4 c. light brown sugar, packed and divided

1/4 c. plus 3 Tbl. baking cocoa, divided

2 tsp. baking powder

1/4 tsp. salt

1/2 c. milk

2 Tbl. butter, melted

1 tsp. vanilla extract

1 3/4 c. hot water

vanilla ice cream!!!




Combine flour, one cup brown sugar, 3 Tablespoons cocoa, baking powder and salt in a medium bowl. Whisk in milk, butter and vanilla. Spread evenly in a 3 1/2-quart crockpot. Mix together remaining 3/4 cup brown sugar and 1/4 cup cocoa; sprinkle evenly over top of batter. Pour in hot water; DO NOT STIR. Cover and cook on high setting for 2 hours, or until a toothpick inserted one-inch deep comes out clean. Spoon warm cake into bowls; top with vanilla ice cream. Serves 4-6.



Seriously, DO NOT STIR!!!!!! I know the ingredients and prep for this sound weird, but follow the directions exactly! I used my 4 quart crock, and cook time was about 1hr 50 min.

Recipe found on the blog "Eat Cake for Dinner."