Slow Cooked German Chocolate Cake

Ingredients:

1 [16.25 or 18.25 oz] box German Chocolate cake mix
1/2 cup butter, melted
1 cup buttermilk
1/2 cup chocolate syrup
2 large eggs
1 tsp pure vanilla
1 [15 oz] can prepared coconut-pecan frosting
1 1/2 cups semi-sweet chocolate chips, divided
1/3 cup heavy cream or half & half

Directions:

Mix together the cake mix, melted butter, buttermilk, chocolate syrup, eggs and vanilla. Beat with a mixer for 2 minutes until combined. Butter the inside of your slow cooker, or spray with cooking spray. Set it on the high setting. Fold 1/2 cup of the chocolate chips into the cake batter, then spread the batter evenly onto the bottom of the slow cooker. 

Tip: I used a 6 quart oval slow cooker for this cake. 

Drop teaspoonfuls of the caramel pecan icing over the top using the entire can. Then, with a knife, swirl the icing through the batter. Try to keep the icing about an inch away from the sides of the slow cooker, to prevent overcooking.

Cover the opening of the slow cooker with doubled paper towels first, then place the lid on top. Cook covered for 2 hours on High.

Tip: The paper towels towels absorb the condensation preventing it from dripping onto the cake while it's cooking.

After 2 hours, uncover, remove the paper towels, and test the center with a toothpick. If you see moist crumbs, it's done! Leave uncovered while you prepare the glaze in the microwave. To prepare the glaze, melt 1 cup of chocolate chips and 1/3 cup of heavy cream on 50% power, stopping every 15 seconds to stir. Repeat until smooth. Drizzle the cake with the chocolate glaze and allow it to rest uncovered for about 20 minutes before serving. If you prefer a more traditional icing...Leave off the glaze and ice with an additional can of coconut pecan icing or your favorite homemade German Chocolate Cake icing.

To cut the cake, cut through the middle, from end to end, then into wedges. However, this cake can also be scooped and served without cutting into pieces. Serve with vanilla ice cream or fresh whipped cream. Yield: 10-12 servings

Cook's note:

If you really love pecans, toast 1/2 cup of roughly chopped pecans and sprinkle them onto the batter just before swirling in the icing.