Ingredients for Upside Down Chocolate Pudding Cake
- Reduced Fat Baking Mix
- Brown Sugar
- Unsweetened Cocoa
- 1 cup milk
- 1 teaspoon vanilla extract
- Tap Water
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How to Make Upside Down Chocolate Pudding Cake
- Preheat your slow cooker.
- In a large bowl, whisk together 1 box (2 1/4 cups) Bisquick mix, 1/2 cup granulated sugar, 3 teaspoons unsweetened cocoa powder, 1 cup milk, and 1 teaspoon vanilla extract until just combined.
- Grease your slow cooker (6-quart recommended). Pour the batter evenly into the prepared slow cooker.
- In a separate bowl, whisk together 1/2 cup granulated sugar, 1/3 cup unsweetened cocoa powder, and 1 cup boiling water until the sugar and cocoa are completely dissolved.
- Carefully pour the chocolate sauce over the batter in the slow cooker. Do not stir.
- Cook on high for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overcook.
- Let the cake cool slightly in the slow cooker before inverting it onto a serving plate. The cake will have risen to the top, creating a layer of cake over a rich chocolate pudding.
- Serve warm with your favorite ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
85g
Fat
3g
Carbs
8g
