Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (Devil’s Food or Dark Chocolate)
- 2 cups Peppermint Mocha Coffee Creamer
- 1 bag (10 oz) Peppermint Crunch Baking Chips
Instructions
- Begin by preparing your slow cooker. Lightly grease the inside of a 6-quart crockpot with non-stick cooking spray or use a slow cooker liner for effortless cleanup. This ensures your cake releases easily and prevents the edges from burning. Set your slow cooker to the “High” heat setting to pre-warm slightly while you gather your ingredients.
- Pour the dry chocolate cake mix directly into the bottom of the crockpot. Smooth it out into an even layer with a spatula. Carefully pour the peppermint mocha coffee creamer evenly over the top of the cake mix. Do not stir the mixture! Finally, sprinkle the peppermint crunch baking chips over the surface. Place the lid on the slow cooker and cook on High for 2 to 3 hours. The edges should be set, but the center will remain wonderfully gooey.
- Once the cake has finished cooking, turn off the heat and let it sit uncovered for about 10 minutes to allow it to firm up slightly. Scoop a generous portion of the warm, molten cake into a dessert bowl. For a truly festive presentation, top it with a dollop of whipped cream, a drizzle of chocolate syrup, or a few extra crushed candy canes before serving.
- Cook Time: 2 hours 35 minutes