It rained all day. A bit of rain. A bit of hail. A crazy bird banging against a bathroom window.
That bird. I thought it was a sign at one point. I was waiting for all birds in a 3-mile radius to fly into the house repeatedly and then I was taking my child, dog, essentials, and BOOKING it to a mountaintop.
But just the one bird. Flying to the window. Clasping the lower screen, thrusting his body up to the top of the window, and pecking with all his bird-might.
I taped a colored sheet of paper on the window which seemed to work and got busy distracting my little one (“Mommy! Mommy, you can’t just LEAVE him out there! He’s hitting his birdbrain and he needs help! Let him inside! Don’t let him go to heaven yet!” No kidding–I feel bad for that little thing, but what to do?) by spending a good couple hours in the kitchen together. Although I did stop a few times to Google “bird repeatedly flying into my window” which shed a bit of light on the odd occurrence.
Back to cooking. We popped this easy Gooseberry Patch recipe (from Super-Fast Slow Cooking) in the slow cooker and got busy with other things. There are plenty of variations of slow cooker pudding cakes, but we wanted something chocolate, chocolate, chocolatey. Served up warm with vanilla ice cream, this hit the spot on a cold, rainy day. Munchie topped hers (pictured) with caramel sauce and a cherry. It’s a bit like lava cake. Nothing wrong with that. Leave it to Gooseberry Patch to come through for me on a weird-bird-attacking-window day.
Here’s the recipe shared by Marcia Masters of The Woodlands, TX. Thanks, Marcia!
Super-Fast Slow Cooking contributed by Marcia Masters of The Woodlands, TX.
- 18-1/4 oz. pkg. devil’s food cake mix (I use Duncan Hines)
- 16-oz. container sour cream
- 3.9-oz. pkg. instant chocolate pudding mix
- 1-1/2 c. semi-sweet chocolate chips
- 4 eggs, beaten
- 1 c. water
- Optional: French vanilla ice cream
Beat together all ingredients except ice cream until smooth. Pour into a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 6 to 8 hours (see suggestions below please!). Serve with ice cream, if desired. Makes 8 to 10 servings. Storage: I store leftovers in the fridge and reheat in the microwave.
Cozycakes suggestions: Check on this after a couple of hours since all slow cooker models vary. Mine was ready at about 4.5 hours in and was perfect. Also, we reheated this later (yes, I had another serving) and it tasted great again.