Triple Chocolate Pudding Cake with Raspberry Sauce
Who would guess this perfectly moist triple chocolate cake has the hidden goodness of vegetable juice adding to its fantastic taste?
Ingredients
1 package (about 18 ounces) chocolate cake mix
1 package (about 3.9 ounces) instant chocolate pudding and pie filling mix
2 cups sour cream
4 egg
1 cup V8® 100% Vegetable Juice
0.75 cup vegetable oil
1 cup semi-sweet chocolate pieces
0.75 cup raspberry dessert topping
0.75 cup sweetened whipped cream
1 package (about 3.9 ounces) instant chocolate pudding and pie filling mix
2 cups sour cream
4 egg
1 cup V8® 100% Vegetable Juice
0.75 cup vegetable oil
1 cup semi-sweet chocolate pieces
0.75 cup raspberry dessert topping
0.75 cup sweetened whipped cream
Instructions
Spray the inside of a 4-quart slow cooker with vegetable cooking spray.
Beat the cake mix, pudding mix, sour cream, eggs, vegetable juice and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Stir in the chocolate pieces. Pour the batter into the cooker.
Cover and cook on LOW for 6 to 7 hours or until a knife inserted in the center comes out with moist crumbs. Serve with the raspberry topping and whipped cream.
Beat the cake mix, pudding mix, sour cream, eggs, vegetable juice and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Stir in the chocolate pieces. Pour the batter into the cooker.
Cover and cook on LOW for 6 to 7 hours or until a knife inserted in the center comes out with moist crumbs. Serve with the raspberry topping and whipped cream.
Triple Chocolate Pudding Cake with Raspberry Sauce
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Who would guess this perfectly moist triple chocolate cake has the hidden goodness of vegetable juice adding to its fantastic taste?
Ingredients
1 package (about 18 ounces) chocolate cake mix1 package (about 3.9 ounces) instant chocolate pudding and pie filling mix2 cups sour cream4 egg1 cup V8® 100% Vegetable Juice0.75 cup vegetable oil1 cup semi-sweet chocolate pieces0.75 cup raspberry dessert topping0.75 cup sweetened whipped cream
Instructions
Spray the inside of a 4-quart slow cooker with vegetable cooking spray.Beat the cake mix, pudding mix, sour cream, eggs, vegetable juice and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Stir in the chocolate pieces. Pour the batter into the cooker.Cover and cook on LOW for 6 to 7 hours or until a knife inserted in the center comes out with moist crumbs. Serve with the raspberry topping and whipped cream.
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