Hot Fudge Cake Recipe

Hot Fudge Cake Recipe
Photo by: Taste of Home
Rating

93% would make again

A cake baked in a slow cooker may seem unusual. But chocolaty smiles around the table prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate.

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  • 6-8 Servings
  • Prep: 20 min. Cook: 4 hours

Ingredients

  • 1-3/4 cups packed brown sugar, divided
  • 1 cup all-purpose flour
  • 6 tablespoons baking cocoa, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups semisweet chocolate chips
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  • 1-3/4 cups boiling water
  • Vanilla ice cream

Directions

  • In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
  • In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 435 calories, 13 g fat (8 g saturated fat), 10 mg cholesterol, 306 mg sodium, 82 g carbohydrate, 3 g fiber, 4 g protein.

Hot Fudge Cake published in Country Woman January/February 2006, p45

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Reviews for Hot Fudge Cake (9)

Hot Fudge Cake Recipe

Hot Fudge Cake

Tell us what you think of this recipe.
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Reviewed on Sep. 06, 2009 by LuvAmor

Sounds soo good and I'm a chocolate lover so I'm looking forward to this intense chocolaty goodness :-)

Reviewed on Aug. 24, 2009 by fjljenos

Re: chocolate intensity...try using 3/4c semi-sweet and 3/4c milk chocolate chips. that should lessen the intensity of the taste.

Reviewed on Jul. 13, 2009 by smfeldner

good. but *really* intense. next time might cut the chocolate chips down to 1 cup.

Reviewed on Feb. 24, 2009 by wenjc67

I doubled the recipe each time I made it without difficulty.

Reviewed on Feb. 15, 2009 by slburton373

I baked this in a larger (5-6qt?) slow cooker but reduced the cooking time to 3.5 hours. Seems to be just fine! I also sprinkled sliced almonds on the top at the time I put the chocolate chips on. Seemed to be a nice touch, I'm sure walnuts or pecans would also work well.

Reviewed on Feb. 11, 2009 by denisewincz

Your recipe sounds delicious - can this recipe be doubled or tripled and made in a larger crockpot?

Reviewed on Feb. 10, 2009 by ebers

I would like to try this recipe. Can it be doubled and used in a large crock pot?

Thanks.

Love to bake

its.me@suddenlink.net

Reviewed on Feb. 10, 2009 by djb1240

Sounds yummy. Good enough for more.

Reviewed on Feb. 09, 2009 by brfarm

Yummy!! I substituted the Nestle Milk Chocolate and Caramel Morsels. It was wonderful!

JC

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