Slow Cooker Chocolate Rum Ball Cake

Name: Slow Cooker Chocolate Rum Ball Cake
Prep time: 10 min
Cook time: 2 h 30 min
Yield: 14
Cuisine: American,
Ingredients: 1 package (2-layer size) chocolate cake mix; 2 tsps McCormick® Cinnamon, Ground; 2 tsps McCormick® Pure Vanilla Extract; 2 cups chopped pecans; 1 1/2 cups light corn syrup; 1 1/2 cups firmly packed brown sugar; 1/2 cup (1 stick) butter melted; 1 tbsp rum extract; 1/4 tsp sea salt from sea salt grinder

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... Read More Read Less

10m

PREP TIME

2hr 30m

COOK TIME

580

CALORIES

9

INGREDIENTS

Servings: 14

Ingredients

Chocolate Cake
1 package (2-layer size) chocolate cake mix
2 teaspoons McCormick® Ground Cinnamon
2 teaspoons McCormick® All Natural Pure Vanilla Extract
Rum Ball Topping
2 cups chopped pecans
1 1/2 cups light corn syrup
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, melted
1 tablespoon McCormick® Rum Extract With Other Natural Flavors
1/4 teaspoon sea salt from McCormick® Sea Salt Grinder

KEY PRODUCTS

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.