So we were in the mood for chocolate, and I wanted to cook with the crock..BINGO…chocolate cake in the crock. I’m not all that good at making things from scratch, so gathered Mr. Cake in a box Pillsbury and bag of chocolate chips and off we went!
Chocolate Cake Mix (mine was Pillsbury Devils Food Cake)
Ingredients that go with your specific cake mix:
1 1/4th Cup Water
1/2 Cup Oil
1/2 Bag of Chocolate Chips
- I used a Pillsbury Cake Mix and used the exact measurements of water/oil and eggs, please use your exact measurements for whatever cake mix you use.
- Mix the cake with it’s exact measurements with hand mixer for 2 minutes.
- Then hand mix 1/2 cup of chocolate chips in carefully.
- I STRONGLY suggest you use Bakers Joy to coat the crock, I did not use a liner, and I used a round crock.
- Bakers Joy uses both an oil and flour, which is why it works so well for these types of things, my cake had no issues coming right back out.
- Pour batter into crock.
- You need to place a paper towel on top of the crock then place the lid on top.
- Put a fork in between the crock and the lid, barely a titch for steam to escape a little.
- Cook on high for one hour, and then you will check to see if it is ready, if it has pulled away from the sides and appears done in the middle.
- As long as you have a newer crock, and you have placed the paper towel over the entire crock, you shouldn’t need to cook it much longer then an hour.
- Once it is done, pull the crock out of the heating part if possible, give it a minute or two to cool of a bit, I then used a knife and carefully went around the edge to make sure nothing was sticking to the side.
- Then place plate over the top of it, with oven mitts on, you will then flip the crock pot over so that the cake comes out.
- I found my cake looked better with it then flipped again back over.
- Let it cool down for at least 20 minutes.
- I then frosted mine.