Chocolate Espresso Lava Cake

Name: Chocolate Espresso Lava Cake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 16 servings.
Ingredients: 1 package chocolate fudge cake mix (regular size); 1 tablespoon instant espresso powder; 3 cups 2% milk; 1 package (3.9 ounces) instant chocolate pudding mix; 1 cup semisweet chocolate chips; 1 cup white baking chips

TOTAL TIME: Prep: 15 min. Cook: 3 hours + standing YIELD: 16 servings.

When a chocolate craving hits, I whip up this cake my aunt inspired. It’s gooey and saucy but not crazy sweet. It’s also potluck-perfect. —Lisa Renshaw, Kansas City, Missouri

Ingredients

1 package chocolate fudge cake mix (regular size)
1 tablespoon instant espresso powder
3 cups 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup semisweet chocolate chips
1 cup white baking chips

Directions

1. Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker.
2. In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs.
3. Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.

Nutrition Facts

2/3 cup: 327 calories, 15g fat (6g saturated fat), 41mg cholesterol, 317mg sodium, 45g carbohydrate (29g sugars, 2g fiber), 5g protein.

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