Peppermint Chocolate Pudding Cake
Coat the inside of a 5-quart oval slow cooker with cooking spray; set aside.Advertisement
Combine cake mix, water, egg product, oil, and peppermint extract in a large bowl. Using an electric mixer, beat on medium speed for 2 minutes, scraping sides of the bowl occasionally. Pour batter into the prepared slow cooker.
Whisk together milk and pudding mix in a medium saucepan. Bring the mixture just to a simmer. Remove from heat.
Gently pour the hot pudding mixture over the cake batter. Cover and cook on low heat setting for 2 3/4 to 3 hours, or until a thermometer inserted near the center of the cake reaches 180 degrees F, rotating the crockery liner 180 degrees halfway through the cooking time. Remove the liner from cooker. Let stand, uncovered, for 15 minutes before serving. To serve, top with dessert topping and, if desired, sprinkle with crushed peppermint candies.
Equipment: 5-quart oval slow cooker
1 1/2 starch, 1 fat, 1/2 other carbohydrate