My son’s favorite dessert is molten lava cake. He makes it his mission to try it at every restaurant that has it on the menu and has been asking me to make it at home. In searching for the perfect recipe to try, I remembered that one of my oldest friends has been raving for at least three years now about a recipe she found for a homemade version called ooey gooey chocolate pudding cake. Of course we just had to try it for ourselves. I’m not sure of its origin, but I’m thinking it was likely on a Bisquick box or in a Betty Crocker pull-out. I searched for it on-line, but I was unable to find it. Luckily Jen is one of those friends who is always willing to share a great treat (and does not leave out any ingredients or steps).
Having never really baked in my crock-pot before, I was a bit skeptical but now, it is one of those things I whip up on a regular basis and we always have whipped cream or vanilla ice cream on hand as the perfect complement. I hope y’all enjoy it as much as we do!
1 cup Bisquick
1 cup sugar, divided
1/3 cup and 3 tbsp. unsweetened cocoa, divided
1/2 cup milk
1 tsp. vanilla
1 2/3 cup hot water
Spray crock-pot with non-stick cooking spray. Using a whisk, combine Bisquick, 1/2 cup sugar, 3 tbsp. cocoa, milk and vanilla. Spoon into the crock-pot and spread evenly.
In a small bowl combine 1/2 cup sugar, 1/3 cup cocoa and hot water. Carefully pour over the top of the Bisquick mixture in the crock-pot.
Do not mix. It will look a little odd like you poured a mug of hot cocoa over the cake batter, but trust me it all comes together as it cooks.
Cover and cook on high for two to three hours. At the end of two hours, check the cake by flaking the top with a tooth pick. If you see dry crumbs, it is done. If not, cook longer. Do not insert the toothpick into the cake or you will disrupt the molten center.
To serve, spoon a portion into a bowl and top with a scoop of vanilla ice cream or fresh whipped cream.