Tried this recipe and it turned out amazing! So moist and so incredibly wonderful! I was a bit hesitant to cook this in a crock pot, but the ease of it surprised me. My dessert was cooking while I was making dinner and it wasn't taking up my regular cooking space! I would definitely make this again and shared the recipe with friends tonight on facebook! The picture I posted is of it still cooking :) the finished product looks much different :)
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I tried this the other night and it turned out OK. But it was still very soupy after 1.5 hours on high and the almond extract tends to overpower the peanut butter flavor. If I try it again I'll use a little less than the 2 cups of boiling water and only 1/2 tsp of almond extract at most.
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Tried this recipe and it turned out amazing! So moist and so incredibly wonderful! I was a bit hesitant to cook this in a crock pot, but the ease of it surprised me. My dessert was cooking while I was making dinner and it wasn't taking up my regular cooking space! I would definitely make this again and shared the recipe with friends tonight on facebook! The picture I posted is of it still cooking :) the finished product looks much different :)
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I tried this the other night and it turned out OK. But it was still very soupy after 1.5 hours on high and the almond extract tends to overpower the peanut butter flavor. If I try it again I'll use a little less than the 2 cups of boiling water and only 1/2 tsp of almond extract at most.
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This was really good! I was surprised that the cake was so moist and made such a chocolatey pudding. Perfect for an easy dessert on a cold night!
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I followed the recipe exactly. It was excellent. Lots of sauce in the bottom, nice cake-y top and good flavour throughout. I would make this again in a heartbeat exactly the way it's written with no changes whatsoever. I used a 2.5 Qt crockpot.
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This was quite good I followed the recipe exactly except I substituted plain greek yogurt for the sour cream. It's called pudding cake so I expected it would have some degree of gooeyness...Mine was like cake around the outside edges and runny/gooey in the middle. I can see how cooking it longer or decreasing the water may be a good idea for some people as mine was more pudding than cake - but still very tasty! It would've been amazing if I'd had any ice cream to go with it!
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The recipe does not indicate what size of slow cooker to use. I'm sure people know not to use the itty bitty 1 quart ones but 'standard' slow cookers can range from 2 quart to 6 quart which will dramatically alter the density and therefore the results. I'm going to try it with my 5 quart cooker tonight and we'll see what happens.:)
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A little dry and not as rich as I hoped. Not difficult to prepare however and the convenience of the slow cooker is wonderful. Will try again but not quite sure how to moisten up. Maybe poke some holes in it before pouring the chocolate mixture to allow it to seep in. Good luck!
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Based on other reviews I decreased the water to 1 1/2 cup and it took about 1 hour 45 minutes for the cake to begin to pull away and feel firm. The cake was still plenty moist though I wonder if there would have been more chocolatey gooey goodness in the bottom if I used the full 2 cups of water. I topped the cake with vanilla ice cream which really added to the dessert!
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Our oven died and I had to make cake for my husband's birthday. This recipe saved the day. It was delish. I didn't think it was soupy at all.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Tried this recipe and it turned out amazing! So moist and so incredibly wonderful! I was a bit hesitant to cook this in a crock pot, but the ease of it surprised me. My dessert was cooking while I was making dinner and it wasn't taking up my regular cooking space! I would definitely make this again and shared the recipe with friends tonight on facebook! The picture I posted is of it still cooking :) the finished product looks much different :)
I tried this the other night and it turned out OK. But it was still very soupy after 1.5 hours on high and the almond extract tends to overpower the peanut butter flavor. If I try it again I'll use a little less than the 2 cups of boiling water and only 1/2 tsp of almond extract at most.
I followed the recipe exactly. It was excellent. Lots of sauce in the bottom, nice cake-y top and good flavour throughout. I would make this again in a heartbeat exactly the way it's written with no changes whatsoever. I used a 2.5 Qt crockpot.
This was quite good I followed the recipe exactly except I substituted plain greek yogurt for the sour cream. It's called pudding cake so I expected it would have some degree of gooeyness...Mine was like cake around the outside edges and runny/gooey in the middle. I can see how cooking it longer or decreasing the water may be a good idea for some people as mine was more pudding than cake - but still very tasty! It would've been amazing if I'd had any ice cream to go with it!
The recipe does not indicate what size of slow cooker to use. I'm sure people know not to use the itty bitty 1 quart ones but 'standard' slow cookers can range from 2 quart to 6 quart which will dramatically alter the density and therefore the results. I'm going to try it with my 5 quart cooker tonight and we'll see what happens.:)
A little dry and not as rich as I hoped. Not difficult to prepare however and the convenience of the slow cooker is wonderful. Will try again but not quite sure how to moisten up. Maybe poke some holes in it before pouring the chocolate mixture to allow it to seep in. Good luck!
Based on other reviews I decreased the water to 1 1/2 cup and it took about 1 hour 45 minutes for the cake to begin to pull away and feel firm. The cake was still plenty moist though I wonder if there would have been more chocolatey gooey goodness in the bottom if I used the full 2 cups of water. I topped the cake with vanilla ice cream which really added to the dessert!
