Slow Cooker Cadbury Creme Egg Chocolate Cake
Love Cadbury Creme Eggs? This Crockpot Cadbury Chocolate Cake Recipe makes a decadent chocolate cake topped with Easter's favorite candy.
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Equipment
- Crockpot
- Mixing Bowl
Ingredients
- 1 ¾ cups all purpose flour or gluten free flour mix
- ¾ cups unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups sugar
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup boiling water
- 6 to 8 Cadbury Creme eggs
- Mini Cadbury Creme eggs if desired
Instructions
- Spray the liner of a 6 to 8 quart slow cooker with nonstick cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cocoa, and sugar.
- In a medium bowl, beat the eggs slightly. Add the milk, vegetable oil, and vanilla extract, whisking until well blended.
- Very slowly, add the water to the milk mixture while whisking.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Transfer the batter to the slow cooker. Cover and cook on low for 3 to 3 ½ hours, depending on the size of the slow cooker, or until the top of the cake is no longer wet.
- Turn off the slow cooker and remove the lid.
- Coarsely chop the Cadbury eggs and sprinkle over the top of the cake. If desired, drop mini Cadbury eggs over the cake. Allow to melt as the cake cools.
- This cake can be served completely cooled or warm.
Video
Notes
Gluten-Free
Use gluten-free flour mix in place of all-purpose flour. Double-check your other ingredients to ensure they are gluten-free.Boxed Mix
Skip some steps and use a boxed chocolate cake mix instead. Mix it according to the directions on the box.Servings: 10 servings
Calories: 278kcal
