Slow Cooker Better Than Sex (Print Version)
# Ingredients:
→ Cake Batter
01 -
15.25 oz Devil's food cake mix
02 -
3 large eggs
03 -
1 cup water
04 -
½ cup unsalted butter, melted
→ Toppings and Fillings
05 -
14 oz can sweetened condensed milk
06 -
½ cup caramel topping, plus extra for drizzling
07 -
8 oz Cool Whip, thawed
08 -
3 Heath bars, chopped (4.2 oz)
09 -
Chocolate sauce for drizzling
# Instructions:
01 -
In a large bowl, blend together the cake mix, eggs, water, and melted butter until smooth.
02 -
Spray the slow cooker with cooking spray, then add the batter, smoothing it into an even layer. Cover and cook on high for 2 hours without opening the lid.
03 -
When the cake is done, use the end of a spoon to poke holes in the cake. Pour over the condensed milk and ½ cup of caramel topping. Remove the slow cooker insert and set aside to cool.
04 -
Once the bottom of the insert is cool to the touch, place the cake in the refrigerator for at least 2 hours or overnight.
05 -
Once chilled, spread the whipped topping evenly over the cake. Sprinkle the chopped Heath bars over the top and drizzle with caramel and chocolate sauce.
06 -
Serve by scooping out the cake with a large spoon. Enjoy!
# Notes:
01 -
You can substitute homemade whipped cream for Cool Whip if desired.
02 -
Try additional toppings such as chocolate chips, almonds, toffee bits, or Heath Bits.
03 -
Chocolate cake mixes other than Devil's Food may be used.
04 -
Store leftovers covered in the refrigerator for up to 3–4 days.
05 -
This cake can be frozen in an airtight container for up to three months.