Chocolate Molten Chocolate Chocolate Cake
Photo by Kellene Bishop, The Preparedness Pro
This dessert is the epitome of comfort food. Chocolate is always a great fix, but warm and gooey chocolate is even better. No one will ever guess that such a dish could be made from shelf-stable food ingredients.
This dish can be made in a small Crock-Pot or even better, in a solar oven. Some might find it unusual to consider sour cream and eggs as shelf-stable items, but with the availability of powdered sour cream and eggs today, or simply storing your eggs like the farmers of yesteryear, you can be assured to have everything you need for this scrumptious dessert.
1 box of devil’s food cake mix
2 small (1.4 ounce) boxes of instant chocolate pudding or 1 large (3.9 ounce) package
2 cups of sour cream
¾ cup of non-hydrogenated oil (I like coconut oil the best as it enhances the flavors)
4 large eggs (or eggs equivalent)
1 t. of vanilla
1 t. of almond extract
12 ounces of semisweet chocolate chips
In a large bowl combine all of the ingredients except the chocolate chips. Mix by hand with a wooden spoon to avoid over-stirring. The mixture will be somewhat stiff to stir and a bit lumpy but you’ll need to keep stirring until you’ve incorporated all of the dry ingredients in the mix. Then add your bag of chocolate chips and stir just enough to incorporate them through the mix.
Spray a nonstick spray or rub butter on the sides and bottom of a 1.5 quart slow cooker. (The oblong ones work best for this recipe for even cooking.) Dump the mixture into the slow cooker, cover, and cook on low for three hours. Then turn the Crock-Pot to high for 35-45 minutes until done. When it’s finished, you’ll be able to gently touch the center top of the cake without getting the molten chocolate on your finger.
Serve warm for best results, but I guarantee you that even cold, it’s a memorable dessert! Most often we just dig in and serve up this dessert in a bowl of our choice, but it’s so gooey that you can actually dress it up as a far cry from “food storage.” Scoop and pack the finished cake in a small ramekin. (It’s best to spray it first with a nonstick spray or smear a little butter around the sides and bottom.) Then drizzle chocolate syrup on a large plate (Hershey’s Chocolate syrup is just fine). Quickly turn the ramekin upside down on the center of the plate, and allow the cake to release from within. It will then be a beautifully formed mound of luscious dessert. Then drizzle caramel syrup (again, Hershey’s is just fine) and add a dollop of vanilla pudding, whipped cream, or a bit of Shirley J’s Dessert Cream (prepared). Either way, you’ll have a fabulous looking dessert that will transport you far from the present state of chaos around you—if only for a moment.