With just three simple ingredients, you can prepare these tasty cocktail weenies in the slow cooker for a treat that will please everyone. The grape jelly mixture surprised me at first, but after trying it, I can’t see doing it any other way. It has the perfect balance of sweetness and saltiness. This recipe is always a popular at gatherings like potlucks, backyard barbecues, and other get-togethers.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 9 hrs |
| Total Time: | 10 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 10-inch cake |
Ingredients
- 1 teaspoon vegetable oil
- 15 ounces semisweet chocolate morsels
- 15 ounces unsalted butter
- 1 ¾ cups white sugar
- 10 eggs
- ¼ cup water
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
- Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
- Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
- Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
- Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.
- Editor’s Notes:
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Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 212 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 25 g |
| Sodium | 55 mg |
| Sugars | 47 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
It was easy to fix. I didn’t have a 10 inch cake pan, so I used my 9 inch. I had extra batter left over so I prepped my 6 count muffin pan, regular size. I cooked the muffin size cakes for 50 mins. The cake took 1 hour 20 mins. Difficult to get out of my cake pan, even after using the 1 tsp of oil. But it was soooooo delicious, decadent, smooth, and creamy!!! There was no waiting 8 hours, not in our house Put the muffin tin in the freezer for 30 minutes and the cake in the fridge. Definitely making this recipe again! Thank you All Recipes for the recipe and the video ❤️
I’m having trouble with mine. I know if says “EASY” but that is debatable. I’m not an experienced baker. So I accidentally put mine in an 8 in pan instead of 10. It is taking much longer to bake. It has already been in 1:20! The knife is not coming out clean. It is coming out with a chocolate sauce on it.
Rich and delicious. Not the healthiest dessert, but a treat for that special someone, like yourself. 🙂 I made this in individual cocottes, which needed the same amount of time as the original recipe. I didn’t serve the ganache, nor did I miss it. Thank you for the recipe.