~ Fudgey Pecan Chocolate Pudding Cake ~

Cassie *

By
@1lovetocook1x

My Aunt has been making this for years. Not sure where the recipe came from, but it's delicious! I never stray from her recipe unless I use Kahlua in place of the vanilla.

Enjoy with a big scoop of vanilla bean ice cream or whipped cream!


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Comments:

Serves:

4 - 6

Prep:

10 Min

Cook:

2 Hr 15 Min

Method:

Slow Cooker Crock Pot

Ingredients

1 1/3 c
sugar
2 - 0.7 oz
packages - instant coffee granules
4
eggs, slightly beaten
1/4 tsp
salt
2 tsp
vanilla extract
1/2 tsp
cinnamon
1/3 c
unsweetened hershey cocoa
1 c
flour
1 stick
butter, melted
1/2 - 3/4 c
toasted pecans

Directions Step-By-Step

1
Slightly beat eggs in a bowl. Set aside. Melt butter, set aside. Add all remaining ingredients to a medium bowl, whisk together then stir in the butter and eggs.
2
Spray a 3 - 4 quart slow cooker with cooking spray or lightly grease.

Spread batter into pot, cover and cook on low for 2 - 2 1/2 hours or until set around the edges and soft in center. Turn off and let set with lid for 30 minutes.
3
Serve warm with ice cream or cool whip.

About this Recipe

Course/Dish: Cakes, Puddings, Chocolate
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy