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Prep 15min
Total5hr0min
Ingredients10
Servings12
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Ingredients
1
box dark chocolate cake mix
1
box (4-serving size) chocolate instant pudding and pie filling mix
1
cup sour cream
1/3 cup butter or margarine, melted
1
teaspoon vanilla
3
1/4 cups milk
3
eggs
1
bag (8 oz) toffee bits
1
box (4-serving size) butterscotch instant pudding and pie filling mix
1
container (8 oz) frozen whipped topping, thawed
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Steps
1
Spray 5-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, chocolate pudding mix, sour cream, butter, vanilla, 1 1/4 cups of the milk and the eggs with electric mixer on medium speed 2 minutes, scraping sides of bowl as needed. Stir in 1 cup of the toffee bits. Pour batter into slow cooker.
2
In 2-quart saucepan, heat remaining 2 cups milk over medium heat 3 to 5 minutes, stirring frequently, until hot and bubbly. Remove from heat. Sprinkle butterscotch pudding mix over batter in slow cooker. Slowly pour hot milk over pudding.
3
Cover; cook on Low heat setting 4 hours 30 minutes or until edge of cake is set at least 2 inches from edge of slow cooker but center still jiggles slightly when moved. Turn off slow cooker. Let stand 15 minutes. Garnish with whipped topping and remaining toffee bits.
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Allowing the cake to stand 15 minutes after cooking gives it time to cool and set up more so it serves well.
Serve bowls of cake with vanilla ice cream, if desired.
We recommend using milk with a milkfat percentage of 1% or higher for this recipe to give it as rich of a flavor as possible. This is dessert, after all—let’s go all in!
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Nutrition Facts
Serving Size:1 Serving
Calories
534
Total Fat
23 1/2g
0%
Saturated Fat
13 1/2g
0%
Sodium
736mg
0%
Total Carbohydrate
70 1/2g
0%
Dietary Fiber
1 1/2g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
4 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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