"In upstate New York, like many folks across the country, we are experiencing gloomy, cold weather. In other words, it's the perfect time to stay inside and experiment in the kitchen. In a recent article I worked on, Chef Suzanne Vizethann mentioned she often makes cakes in her Crock-Pot, noting that they're an easy, oven-free option for entertaining. The idea immediately baffled and intrigued me. Around the same time, I kept seeing versions of pudding cakes popping up on TikTok"
"Slow cooker size matters: I made this in a 7-quart Crock-Pot, which is larger than what many recipes recommend. Because the batter spreads out more, the cake cooks a bit faster and sets slightly more like a brownie. If you're using a smaller slow cooker, expect a thicker, more pudding-like center and a slightly longer cook time. Butter over oil: Some versions of this recipe call for oil, but I always reach for butter when baking."
Slow-cooker chocolate pudding cake cooks without an oven and forms its own sauce while baking. Slow cooker size affects final texture: larger 7-quart models produce a thinner, fudgier, brownie-like cake, while smaller cookers yield a thicker, pudding-like center and require longer cooking. Substituting melted butter for oil increases richness and deepens flavor. Whole milk works well, though lower-fat or plant-based milks can be used. Combining vanilla extract and bourbon vanilla paste intensifies vanilla flavor. Timing is flexible; roughly two hours in a 7-quart Crock-Pot gives a fudgy center, and shorter cooking yields a gooier result.
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