Quick and Easy Crockpot Chocolate Lava Cake

If you have a craving for chocolate and a massive sweet tooth then this Crockpot Chocolate Lava Cake recipe is for you!  I found this recipe on Pinterest and knew I had to try it.

What I like most about this recipe is it’s simplicity.  Just a few ingredients thrown in a crockpot for a couple of hours.  Not fuss, just walk away and come back to a hot and gooey delicious cake.

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Chocolate Mint Oreo Cake

September 27, 2012

I know I’ve mentioned this before but hubs loves anything mint and chocolate.  But he absolutely loathes cupcakes!  So when I found this recipe for Chocolate Mint Oreo Cupcakes I knew I had to somehow convert it to cake form.  It looked so delicious and I loved the idea of  whole Oreos on the bottom.

I decided to make mine in a 13×9 baking dish instead.  I simply just lined the bottom of my glass dish with the whole Oreos and followed the rest of the recipe as is, except for adjusting the cooking time too.  The cake version turned out really well.  The cake was moist and the icing was just the right amount of sweet and minty.

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Chocolate Pudding Cake With Vanilla Cream Cheese Frosting

Boxed store brand cake mixes are good but you can make them even better by adjusting the ingredients just a bit.  By tweaking it a little it makes the cake super moist.  I always get a bunch of compliments  and people are surprised that it’s just a simple doctored up cake mix.

I made this chocolate cake for hubs on Valentines Day; hence the red, white and pink M&M’s on top.  The cake is so soft and moist and the icing is perfectly sweet without being too sugary sweet.

Chocolate Pudding Cake With Vanilla Cream Cheese Frosting

Chocolate Pudding Cake With Vanilla Cream Cheese Frosting

Chocolate Pudding Cake


1 boxed Devil’s Food cake mix
1 box instant chocolate pudding
4 eggs
3/4 cup vegetable oil
3/4 cup water
1 cup semi-sweet chocolate chips (optional)


1.  Preheat oven to 350°.  Mix together all of the above ingredients.  Spray baking pans (I used two 9″ rounds) with non-stick cooking spray.  Pour batter into pan and bake according to cake mix directions, or until toothpick comes out clean (around 25 minutes for the round pans).  Let cool completely before icing.

Vanilla Cream Cheese Frosting


1 stick unsalted butter, room temp
4oz cream cheese, room temp
4 cups powdered sugar
2 teaspoons vanilla extract
4 – 6 tablespoons milk
plain M&M candies (optional)

1.  Beat together the butter and cream cheese until smooth.  Gradually start adding in the powdered sugar and milk, alternating each.  You may not use all of the milk.  Use as much as you need to reach the consistency you’d like.  Add the vanilla extract and mix well.

2.  Frost your cake and sprinkle M&Ms on top if desired.  Enjoy!


Mint Oreo Truffle Pops

January 5, 2012

mint oreo truffle pops

If you like Cool Mint Oreos and chocolate, you’ll love these!  Basically they are Oreo crumbs mixed with a bit of cream cheese and dipped in white chocolate.  And they are yummy!

The centers end up moist, minty and fudge like.  And the white chocolate on the outside is nice and creamy without being too sweet or sugary.  So much fun to eat, just pop them in your mouth and go.

mint oreo truffles

Mint Oreo Truffle Pops
Recipe Type: dessert
  • 1 whole package of Mint Creme Oreos
  • 4 – 6oz cream cheese
  • 11oz bag Ghiradelli white chocolate chips
  • lollipop sticks (I buy mine at Michaels)
  1. In a food processor, grind all of the Oreos into fine crumbs. Add 4oz cream cheese and blend until crumbs become dough like consistency. You want to be able to roll into balls but you don’t want them too loose. I only used 4 oz of the cream cheese but you can add more if you prefer.
  2. Chill in refrigerator for about 30 minutes. Roll into 1″ balls, push lollipop sticks in and place on parchment lined baking pan. Chill for another 30 minutes.
  3. Microwave chocolate chips just until melted. You can thin it out with vegetable oil if you prefer. Gently dip chilled truffle pops into melted chocolate to cover completely. Let excess drip off and place back onto parchment lined pan.
  4. Let chocolate set completely before serving. Store in an airtight container in the refrigerator.

recipe adapted from Handle The Heat


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