~ Fudgey Pecan Chocolate Pudding Cake ~

Cassie *


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!


★★★★★ 1 vote

4 - 6
10 Min
2 Hr 15 Min
Slow Cooker Crock Pot


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

How to Make ~ Fudgey Pecan Chocolate Pudding Cake ~


  • 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.

Printable Recipe Card

About ~ Fudgey Pecan Chocolate Pudding Cake ~

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

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