~ 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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Slightly 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.
2Spray 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.
3Serve 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