Pin it
This decadent slow cooker dessert transforms a simple devil's food cake into an indulgent treat that will have everyone asking for seconds. The combination of warm chocolate cake soaked in sweet condensed milk and caramel, topped with fluffy whipped cream and crunchy Heath bar pieces creates a dessert experience that lives up to its provocative name.
I first made this for a potluck dinner when I was too busy to fuss with complicated desserts. When the dish was completely emptied within minutes and three people asked for the recipe, I knew I had found my new signature dessert for gatherings.
Ingredients
- Devils food cake mix: Adds rich chocolate flavor and provides the perfect base for absorbing the sweet toppings
- Large eggs: Bind the cake and create structure
- Water: Thins the batter to the right consistency
- Unsalted butter: Adds richness and helps create a moist crumb
- Sweetened condensed milk: Creates the signature gooey center that makes this cake irresistible
- Caramel topping: Layers in complex sweetness and complements the chocolate perfectly
- Cool Whip: Provides a light, fluffy contrast to the dense cake
- Heath bars: Add essential crunch and toffee flavor that elevates the entire dessert
- Chocolate sauce: For final visual appeal and extra chocolate goodness
Step-by-Step Instructions
- Prepare the batter:
- Blend the cake mix, eggs, water, and melted butter until smooth. This is different from following package directions and creates a richer, denser cake that stands up to the toppings.
- Add to slow cooker:
- Spray your slow cooker thoroughly with cooking spray, ensuring you coat the sides well. Pour in the prepared batter and smooth into an even layer. Any lumps will become more pronounced as the cake cooks.
- Cook the cake:
- Cover the slow cooker and cook on high for exactly 2 hours. Resist the temptation to peek under the lid during cooking as this releases essential heat and steam that helps the cake bake properly.
- Create the soak:
- When the cake has finished cooking, use the handle end of a wooden spoon to poke holes throughout the entire surface, about 1 inch apart. While the cake is still hot, pour the condensed milk and caramel topping evenly over the surface, allowing the mixture to soak into the holes.
- Cool thoroughly:
- Remove the ceramic insert from the slow cooker base and allow it to cool at room temperature until you can comfortably touch the bottom. This step prevents condensation from forming when refrigerated.
- Chill and set:
- Once cooled, transfer the entire insert to the refrigerator for at least 2 hours or overnight. This setting time allows the flavors to meld and the soaking liquids to fully penetrate the cake.
- Add the toppings:
- Spread the thawed Cool Whip in an even layer over the chilled cake. Sprinkle generously with chopped Heath bar pieces, then artfully drizzle with additional caramel and chocolate sauce.
- Serve with style:
- Use a large serving spoon to scoop portions directly from the slow cooker insert. The cake will not come out in neat slices but rather in delicious, messy scoops of goodness.
Pin it
The first time I made this cake, I thought the condensed milk and caramel might make it too sweet, but the rich chocolate cake balances everything perfectly. My son now requests this instead of traditional birthday cake every year, and watching guests take their first bite always brings me joy.
Make It Your Own
This dessert is incredibly versatile and can be customized to suit your preferences. Try substituting German chocolate cake mix for a coconut twist, or use white cake with strawberry preserves for a completely different flavor profile. The slow cooker method works beautifully regardless of which flavor combinations you choose, making this recipe a reliable template for countless variations.
Storage and Serving Tips
This cake keeps beautifully in the refrigerator for 3-4 days, though in my house it rarely lasts that long. For longer storage, you can freeze portions in airtight containers for up to three months. To serve frozen cake, thaw overnight in the refrigerator and add a fresh dollop of whipped topping before serving. For an extra special presentation, warm individual portions for 20 seconds in the microwave and serve with a scoop of vanilla ice cream.
The Perfect Occasion
This dessert shines at casual gatherings where forks might be optional. It's ideal for potlucks, game day celebrations, or family movie nights. While the name might raise eyebrows at more formal occasions, you can always rename it "Triple Chocolate Caramel Cake" for mixed company. The beauty of serving directly from the slow cooker means this dessert stays warm and inviting throughout a gathering, perfect for guests to help themselves.
Frequently Asked Questions
- → How do I prevent the cake from sticking to the slow cooker?
Spray the slow cooker generously with cooking spray before adding the batter. Alternatively, you can use a parchment paper liner for easy removal.
- → Can I substitute the Cool Whip with homemade whipped cream?
Yes, homemade whipped cream can be used as a substitute for Cool Whip. Just ensure it’s stabilized to hold its shape longer.
- → What other toppings can I use besides Heath bars?
You can try toppings like chocolate chips, toffee bits, almonds, or even crushed cookies for added texture and flavor.
- → Can I prepare this dessert ahead of time?
Yes, this dessert can be made in advance. Simply store it in the refrigerator covered for up to 3-4 days before serving.
- → Is it possible to freeze leftovers?
Absolutely! Store the dessert in an airtight container and freeze for up to three months. Thaw in the refrigerator before serving.