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For a truly different chocolate cake, think outside of the box and inside the slow cooker. This easy dessert comes out warm, moist, fudgy and wonderful. —Elaine Sweet, Dallas, Texas
Editor's Note: This recipe does not use eggs.
Nutritional Facts 1 serving (calculated without ice cream and cherries) equals 500 calories, 17 g fat (10 g saturated fat), 34 mg cholesterol, 380 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Cherry Cola Chocolate Cake in Country Woman August/September 2009, p38
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Reviewed on Mar. 27, 2011 by gamber
Very good. I substituted the amaretta because I had it on hand. My husband, who is not a big sweets fan even loved it. He liked the subtle chocolate flavor with the cherries. I may add more cherries because they were so good.
Reviewed on Mar. 27, 2011 by nu2dallas
It was easy enough to make, but way over the top rich! WOW! I didn't include the rum since I don't drink. It smelled wonderful while cooking but just way too sweet.
Reviewed on Mar. 26, 2011 by kingstewie
This is a great recipe and easy to prepeare ahead of time. Also, if you write a review, please just write a review, people who read these reviews care what other people think of the recipe, they do not care about your carb intake or whether or not you buy or keep alcohol in the house. I don't care for rum so I just delete it and it turns out great!
Reviewed on Mar. 26, 2011 by Bleugerman
I am also diabetic and have to count carbs. But, there is an easy solution. I was taught in diabetes class that smaller portions are the way to enjoy these treats on occasion. That means not every day. And as for ice cream you can buy lower calorie/carb ice cream too. Or, instead have low carb whipped cream. You will still have fat, but beating cream with splenda cuts down on carbs.
Reviewed on Mar. 26, 2011 by essentially
for alanda the conversion of crockpot to oven is: For most crockpots, the low setting is about 200 degrees F and the high setting is about 300 degrees F. So my guess would be to set your oven for 300 degrees and bake for 2 1/2 hours covered, turn off oven and leave it in the oven for 30 minutes.
Reviewed on Mar. 26, 2011 by tupelogranma
I do not use or buy alcohol. How would I sub for the rum, and in what amount? Thanks
Reviewed on Mar. 26, 2011 by alanda
help, i dont have a slow cooker yet! can i use the oven? and what temp?
Reviewed on Mar. 26, 2011 by SingerRinger
If substituting almond extract be careful as it is pretty strong. Use about 1 tsp in place of the rum.
Reviewed on Mar. 26, 2011 by corpuscissy
Can't make this cake although I was tempted to try !! We have to limit our carbs to around 15 mg, per snack and 45 carbs per meal. Plus I guess if you add ice cream to this dessert you just upped the anty in carbs ..
Reviewed on Mar. 26, 2011 by kybriar
I need some help!! If I use almond extract how much do I use? Is it a 1/4 cup in place of the rum?
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