Menu Enter a recipe name, ingredient, keyword...

Slow Cooker Chocolate-Butterscotch Lava Cake


Google Ads
Rate this recipe 0/5 (0 Votes)
Slow Cooker Chocolate-Butterscotch Lava Cake 0 Picture


  • 1 box dark chocolate cake mix
  • 1 box (4-serving size) chocolate instant pudding and pie fillin mix
  • 1 cup sour cream
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 3 1/4 cups milk
  • 3 eggs
  • bag (8 oz) toffee bits
  • 1 box (4-serving size) butterscotch instant pudding and pie filling
  • 1 container (8 oz) frozen whipped topping, thawed



Step 1

Spray 5-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, chocolate pudding mix, sour cream, butter, vanilla, 1 1/4 cups of the milk and the eggs with electric mixer on medium speed 2 minutes, scraping sides of bowl as needed. Stir in 1 cup of the toffee bits. Pour batter into slow cooker.

2. In 2-quart saucepan, heat remaining 2 cups milk over medium heat 3 to 5 minutes, stirring frequently, until hot and bubbly. Remove from heat. Sprinkle butterscotch pudding mix over batter in slow cooker. Slowly pour hot milk over pudding.

3. Cover; cook on Low heat setting 4 hours 30 minutes or until edge of cake is set at least 2 inches from edge of slow cooker but center still jiggles slightly when moved. Turn off slow cooker. Let stand 15 minutes. Garnish with whipped topping and remaining toffee bits.


Review this recipe