Spring Simplicity: Just 3 ingredients. My husband asks for this every single week now.

This 3-ingredient slow cooker vintage hot fudge pudding cake is the kind of simple, no-fuss dessert that feels like it came straight out of a church cookbook from the 1960s. It’s the sort of thing farm wives would throw together on a busy spring evening when the men were still out in the fields and you needed something warm and chocolatey to end the day. The magic is in how the batter and the soda separate as it cooks, forming a crackly-topped cake with a glossy, molten fudge underneath. My husband asks for this every single week now, and I don’t mind one bit, because it’s mostly hands-off and uses pantry-friendly ingredients I always have on hand.

Serve this hot fudge pudding cake warm, straight from the slow cooker, with a big spoon so everyone can dig into that gooey center. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the warm chocolate and makes a lovely contrast. If you’re keeping it simple, just pour a splash of cold cream or milk over each serving, like we used to do with chocolate pudding when I was a girl. It’s wonderful after a simple spring supper—ham, scalloped potatoes, and green beans—or as a cozy Sunday dessert with fresh berries on the side to brighten all that rich chocolate.

Servings: 6-8

1 box (about 15.25 oz) chocolate cake mix (any standard brand)

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the cake doesn’t stick.

Spoon the chocolate fudge or fudge brownie pie filling evenly over the bottom of the slow cooker, spreading it gently into an even layer. This will become the molten fudge layer.

In a medium mixing bowl, pour in the dry chocolate cake mix. Slowly add the cola or root beer, stirring gently with a spoon or whisk just until the powder is moistened and no big dry pockets remain. The batter will fizz a bit and may look slightly lumpy—that’s fine. Do not overmix.

Carefully pour the batter over the fudge pie filling in the slow cooker, spreading it lightly to cover. Do not stir; you want the layers to stay separate so the fudge can form underneath.

Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for about 3 1/2 to 4 hours, until the top looks set and crackled like a soft brownie and the edges pull slightly away from the sides. The center will still be very soft and fudgy underneath—that’s what you want.

Once done, turn off the slow cooker and let the cake sit, covered, for about 10–15 minutes. This helps the top set a bit more while keeping the center molten.

To serve, spoon down through the crackled cake top and scoop up some of the gooey fudge from the bottom with each portion. Serve warm with ice cream, whipped cream, or a drizzle of cold cream if you like.

For a deeper chocolate flavor, choose a dark chocolate or devil’s food cake mix. If you prefer a milder, old-fashioned taste, use a milk chocolate cake mix. Cola gives a classic chocolate-soda flavor that feels very vintage, but root beer adds a gentle spice note that reminds me of old soda fountain treats; either works well, just avoid diet soda because the artificial sweeteners don’t hold up to slow cooking and can give an off taste and texture. If you can’t find chocolate fudge pie filling, look for a fudge brownie pie filling or a thick chocolate pudding-style pie filling; the key is a rich, spoonable chocolate filling, not a thin sauce. You can add a handful of chocolate chips on top of the pie filling before pouring on the batter, but that will technically make it more than three ingredients—still, it’s a nice touch for company. A teaspoon of vanilla or a pinch of instant coffee stirred into the batter (again, extra ingredients) will deepen the flavor without making it taste like coffee. For a smaller household, you can cut the recipe in half and cook it in a 2- to 3-quart slow cooker; start checking for doneness about 30 minutes earlier. Food safety and handling tips: Make sure the cake reaches a safe hot temperature throughout—using HIGH or the full LOW time ensures the center is piping hot and steamy. Keep the lid on while cooking so the temperature stays consistent and the cake bakes properly; lifting the lid too often can lengthen the cooking time and leave the center underdone. Once everyone has been served, turn the slow cooker to WARM for up to 1–2 hours if you’re still eating; after that, cool leftovers, transfer them to a covered container, and refrigerate within 2 hours of turning off the heat. Reheat leftovers in the microwave until hot all the way through. Because this is a very moist dessert, don’t leave it sitting out at room temperature for long periods, especially in warm weather.