When my sister-in-law first told me about this recipe, I couldn’t wait to try it out. Well, I finally got around to it last night, and it was absolutely…insanely…incredible. I cooked dinner for some family and friends, and dessert was a HUGE hit. After I heard my husband scraping his bowl and mumbling about how good it was, I told him that it would be something I’ll make again in the future. He responded, “Not too soon, I hope. This thing is really dangerous.” Normally when I bake a cake that has chips inside, the chips stay together, leaving the chunks of flavor throughout the cake. Well, not with this recipe. The butterscotch chips melted throughout the cake, adding a syrup like butterscotch flavor to the cake when you scoop it out. I could smell the butterscotch in there with the chocolate. All I can say is…wow. Just, wow. I’m a big sucker for warm brownies served with ice cream, but this is some major competition!
Crock Pot Chocolate Butterscotch Cake Recipe:
1 box Duncan Hines dark chocolate fudge cake mix
1 small box instant chocolate pudding mix
1 cup water
3/4 cup oil
4 eggs
8 oz. sour cream
1 bag butterscotch chips
Coat crock pot with cooking spray. Combine first six ingredients in medium bowl and mix with electric mixer at medium speed for 2-4 minutes. Stir in butterscotch chips, pour into crock pot. Cook for 3-4 hours on low setting, or until toothpick inserted in center comes out clean. Turn setting to warm, and serve with ice cream and chocolate syrup.
