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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

10 mins
3 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Coat the inside of a 5-quart oval slow cooker with cooking spray; set aside.

  • 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

Nutrition Facts

185 calories; protein 3.9g; carbohydrates 27.1g; dietary fiber 0.7g; sugars 13.8g; fat 7.4g; saturated fat 2.4g; cholesterol 2mg; vitamin a iu 204.7IU; folate 24.8mcg; calcium 65.7mg; iron 1.2mg; magnesium 19mg; potassium 181.3mg; sodium 233.3mg.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
This is so moist I could eat it for every dessert and never get tired of it! Read More