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"Dad is great. Makes us chocolate cake!"
I love Bill Cosby. By the way, the above little jingle was from a Bill Cosby skit. Just in case you didn't know that and were perplexed over my sudden declaration of love for Bill Cosby.
I watched The Cosby Show pretty regularly as a kid. Remember when nighttime TV was kid friendly? That was good TV. I really miss it. I think it would be rather grand to watch a TV show with my kids. A little Full House or maybe some Family Matters. 
Sigh. Good times. I know there are still some shows that are kid friendly, you know like Phinneas and Ferb. Still they are really hard to come by.
I digress.

This all started with some chocolate cake, a little jingle and some love for Bill Cosby. So basically what you really need to know is that this all started with chocolate cake.

A Slow Cooker Chocolate Pudding Cake to be exact.

A gooey, chocolatey, rich, and velvety chocolate cake to be more exacter (totally made up my own word). Which is all the more delightful because it cooks itself up in the slow cooker. Glory be.

The ingredient list isn't too long. You probably have everything in your pantry, except maybe the Dutch processed cocoa powder. Trust me friends, you will want to use Dutch processed cocoa powder--don't use the regular stuff. I do happen to know from experience. The taste is drastically different. By different I mean it goes from inedible and trash worthy to glorious and dish me up the biggest serving possible please.

I have said before that I am not a huge fan of chocolate cake. The Chocolate Sheet Cake  I made a while back until now had been the only chocolate cake I liked. This of course is not including brownies, which I love dearly. Yes I just said I dearly love brownies, like they were my grandma.

Now I can add this Slow Cooker Chocolate Pudding Cake to the Chocolate Sheet Cake. Both of them are good for completely different reasons. I will be honest, both of them remind me of different aspects of a brownie...which is probably why I love these cakes so much.

Serve it warm. Serve it room temperature. Serve it cool from the fridge (that is The Hubs' fav). Basically just serve it up. You won't be sorry.

Slow Cooker Chocolate Pudding Cake
adapted from America's Test Kitchen Slow Cooker Revolution

Print Recipe

Ingredients:
1 cup flour
1 cup sugar
1/2 cup Dutch processed cocoa powder
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 Tablespoons butter, melted cooled
1 egg yolk
2 teaspoon vanilla
1/2 cup milk chocolate chips
1 cup boiling water

whipping cream (optional)

Line the back side of the slow cooker with an aluminum foil collar. Make the collar by layering two sheets of aluminum foil that measure about 16" long. Fold over each other in thirds, so that you end up with a 6 layered foil rectangle measuring about 4" by 16". Press the foil collar to the the backside of the slow cooker. Make sure that the foil collar does not reach the top of the slow cooker. Spray with cooking spray.

Whisk the flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt together in a bowl. In a smaller bowl, whisk together milk, melted butter, egg yolk, and vanilla. This mixture might clump up a bit. That is okay. Add this mixture to the flour mixture, stirring until just combined. Fold in the chocolate chips. The batter will be sticky and stiff.

Scrape the batter into the slow cooker and spread the batter to the edges.

Mix the rest of the 1/2 sugar and 1/4 cup cocoa powder. Sprinkle the mixture over the batter in the slow cooker.Slowly pour the boiling water over the top. Do not stir. Cover and cook on high for 1 1/2-2 hours. Cake is done when the top looks a little cracked and the sauce is bubbling.

Remove foil collar and let the cake sit for 10 minutes before serving.

Top with a dollop of whipped cream if desired.



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