Slow Cooker Chocolate Rum Ball Cake

Slow Cooker Chocolate Rum Ball Cake

Make the dessert magic happen – in your slow cooker – with this easy chocolate cake recipe that’s rich, decadent, and simply delicious. Served with a sticky-sweet pecan topping starring McCormick® Rum Extract, this Rum Ball Cake is best enjoyed with a b... Make the dessert magic happen – in your slow cooker – with this easy chocolate cake recipe that’s rich, decadent, and simply delicious. Served with a sticky-sweet pecan topping starring McCormick® Rum Extract, this Rum Ball Cake is best enjoyed with a big spoon and friends. Add this to your list of must-try slow cooker recipes and learn how to make rum ball cake today!  Read More Read Less
10m
PREP TIME
2hr 30m
COOK TIME
580
CALORIES
9
INGREDIENTS

Servings: 14

Ingredients

INSTRUCTIONS

  • 1 Spray inside of 6-quart slow cooker with no stick cooking spray. For the Chocolate Cake, prepare cake batter as directed on package, stirring in cinnamon and vanilla. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
  • 2 Cook 2 hours on LOW or until cake is almost set.
  • 3 For the Pecan Pie Topping, sprinkle pecans over cake. Beat remaining ingredients with wire whisk until smooth. Slowly pour over pecans. Cover.
  • 4 Cook 10 minutes longer on LOW. Turn off slow cooker. Carefully remove slow cooker insert and place on wire rack. Cool 20 minutes before serving. Serve with vanilla ice cream, if desired.

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