Molten Chocolate Cake

Normal chocolate cake is a great dessert or snack, but a warm and gooey chocolate cake is even better. The best part of this recipe is it's made in a slow cooker so you don't have to heat the whole kitchen up with your oven to make the cake! This recipe is also great for someone who is travelling as most campers don't have a large oven, if they have one at all.

Ingredients:

1 box of devil’s food cake mix
2 small boxes or 1 large package of instant chocolate pudding
2 cups of sour cream
¾ cup of non-hydrogenated oil
4 large eggs, or eggs equivalent
1 tsp of vanilla
1 tsp of almond extract
12 ounces of semisweet chocolate chips

Directions:

Combine all of the ingredients except the chocolate chips in a large bowl. Mix the batter with a spoon by hand to avoid over-stirring. The mixture will be somewhat difficult to stir and a bit lumpy, but keep stirring until all of the dry ingredients have been incorporated into the batter. Add the chocolate chips and stir just enough to completely incorporate them into the batter.

Spray a nonstick cooking spray the sides and bottom of a 1.5 quart slow cooker, or coat them with butter. For even cooking, the oblong slow cookers are better for this recipe, but the standard ones can be used.

Pour the mixture into the slow cooker, cover, and cook on low for three hours.

After three hours has passed, turn the Crock-Pot to high for 35-45 minutes or until done. When it’s finished, you’ll be able to carefully touch the center of the top of the cake without getting the molten chocolate on your finger. You can use the tooth pick test for this too. Be careful that you don't burn yourself while testing.

Spray a small ramekin with a nonstick spray or coat it with butter around the sides and bottom. Scoop and pack the finished cake in the ramekin. Quickly turn the ramekin upside down on the center of a plate, and allow the cake to release from within.

Serve warm for best results.