Chocolate Cake
- 1 16.25 or 18.25 oz box German Chocolate cake mix
- 1/2 cup butter, melted
- 1 cup buttermilk
- 1/2 cup chocolate syrup
- 2 large eggs
- 1 tsp pure vanilla
- 1 15 oz can prepared coconut-pecan frosting
- 1 1/2 cups semi-sweet chocolate chips, divided
- 1/3 cup heavy cream or half & half
- Directions:
- .
- Mix together the cake mix, melted butter, buttermilk, chocolate syrup, eggs and vanilla. Beat with a mixer for 2 minutes until combined. Butter the inside of your slow cooker, or spray with cooking spray. Set it on the high setting. Fold 1/2 cup of the chocolate chips into the cake batter, then spread the batter evenly onto the bottom of the slow cooker. tip: I used a 6 quart oval slow cooker for this cake. Drop teaspoonfuls of the caramel pecan icing over the top using the entire can. Then, with a knife, swirl the icing through the batter. Try to keep the icing about an inch away from the sides of the slow cooker, to prevent overcooking
chocolate cake, butter, buttermilk, chocolate syrup, eggs, vanilla, coconutpecan, semisweet chocolate chips, heavy cream, directions
Taken from www.epicurious.com/recipes/member/views/chocolate-cake-52718961 (may not work)