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Mocha Pudding Cake

Jim Bathie
Prep time 8 mins
Cook time 2 hrs, 30 mins
Other time 30 mins
Yield Makes 6 to 8 servings
A decadent dessert couldn't be easier than this ooey-gooey chocolate cake prepared in a slow cooker. A hint of instant coffee pairs perfectly with the unsweetened cocoa and intensely enriches the flavor.

Ingredients

  • 1 1/3 cups sugar
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 4 large eggs, lightly beaten
  • 1/3 cup unsweetened cocoa
  • 1/4 cup chopped pecans, toasted
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Vanilla ice cream (optional)

How to Make It

  1. Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.

  2. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.