~ fudgey pecan chocolate pudding cake ~

Name: ~ Fudgey Pecan Chocolate Pudding Cake ~
Prep time: 10 min
Cook time: 2 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 1/3 cup(s) sugar; 2 - 0.7 ounce(s) packages - instant coffee granules; 4 - eggs, slightly beaten; 1/4 teaspoon(s) salt; 2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) cinnamon; 1/3 cup(s) unsweetened hershey cocoa; 1 cup(s) flour; 1 stick(s) butter, melted; 1/2 - 3/4 cup(s) toasted pecans

(1 rating)

review

Private Recipe by

Cassie *

@1lovetocook1x

Somewhere, PA

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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(1 rating)

yield 4 - 6

prep time 10 Min

cook time 2 Hr 15 Min

method Slow Cooker Crock Pot

Ingredients For ~ fudgey pecan chocolate pudding cake ~

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

How To Make ~ fudgey pecan chocolate pudding cake ~

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.
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