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Crock-Pot Better Than Sex Cake Recipe
Chocolate, caramel and toffee combine in a decadent and moist cake made in the slow cooker.
Prep Time
30
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course:
Desserts
Cuisine:
American
Keyword:
10 Ingredients Or Less, Cake, Chocolate
Crock-Pot Size:
3.5 Quart Crock-Pot
Servings:
12
Servings
Calories:
941
kcal
Author:
Heidi Kennedy
Ingredients
1
Box
Chocolate Cake Mix
Your Favorite Brand
1 ¼
Cups
Water
14
Ounces
Canned Sweetened Condensed Milk
Divided
¾
Cup
Vegetable Oil
2
Large
Eggs
1
Tablespoon
Pure Vanilla Extract
2
Cups
Semi-Sweet Chocolate Chips
14
Ounces
Caramel Ice Cream Topping
½
Cup
Toffee Bits
13
Ounces
Whipped Cream
Canned Or Whipped Yourself
Instructions
In a large mixing bowl, combine the cake mix, water, half of the sweetened condensed milk, oil, eggs and vanilla until well mixed.
Spray the insert of the slow cooker with non-stick cooking spray and pour cake batter into the slow cooker.
Sprinkle the chocolate chips over the top of the batter.
Cover and cook on HIGH for 2 to 3 hours until the center of the cake is done and a toothpick inserted in the middle comes out clean.
Using the handle of a wooden or plastic spoon, poke holes all over the surface of the top of the cake.
In a small mixing bowl, combine together the remaining half of the sweetened condensed milk and the 3/4 of the caramel ice cream topping.
Pour the caramel and condensed milk mixture evenly over the cake, allowing the sauce to fill the holes in the top of cake.
Place cake in the refrigerator until chilled and you are ready to serve.
Cut cake into 12 servings and top each slice of cake with whipped cream, reserved caramel ice cream topping and toffee bits.
Dig in and enjoy!
Nutrition
Calories:
941
kcal
|
Carbohydrates:
117
g
|
Protein:
11
g
|
Fat:
50
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
12
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
136
mg
|
Sodium:
485
mg
|
Potassium:
2
mg
|
Fiber:
2
g
|
Sugar:
93
g
|
Vitamin A:
150
IU
|
Calcium:
110
mg
|
Iron:
2.5
mg