Recipe Image

Peppermint Chocolate Pudding Cake

  • 10 m
  • 3 h 10 m
Diabetic Living Magazine
“This double-chocolate pudding cake bakes up easily in an oval slow cooker. It takes just 10 minutes to throw all the ingredients together, and in 3 hours you and your holiday guests will be enjoying a moist and chocolaty dessert with creamy whipped topping.”


    • 1 (15.25 ounce) package chocolate cake mix
    • 1 cup water
    • ¾ cup refrigerated egg product or 3 eggs, lightly beaten
    • ⅓ cup canola oil
    • ¼ teaspoon peppermint extract
    • 3 cups low-fat milk
    • 2 (3.4 ounce) packages fat-free sugar-free, reduced-calorie chocolate cook-and-serve pudding and pie filling mix
    • 2¼ cups frozen light whipped dessert topping, thawed (optional)


  • 1 Coat the inside of a 5-quart oval slow cooker with cooking spray; set aside.
  • 2 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.
  • 3 Whisk together milk and pudding mix in a medium saucepan. Bring the mixture just to a simmer. Remove from heat.
  • 4 Gently pour the hot pudding mixture over the cake batter. Cover and cook on low heat setting for 2¾ to 3 hours, or until a thermometer inserted near the center of the cake reaches 180°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
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