[X]

Home > Recipes > Hot Fudge Cake

Hot Fudge Cake Recipe

Hot Fudge Cake Recipe photo by Taste of Home

Read reviews (47)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Hot Fudge Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hot Fudge Cake Recipe

Prep: 20 min. Cook: 4 hours

Yield: 8 Servings

20 240 260

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 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

Directions

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined.
Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another 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 center of cake comes out clean. Serve warm with ice cream. Yield: 8 servings.

Editor's Note: This recipe does not use eggs.

Nutritional Facts 1 serving 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.

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Hot Fudge Cake

Hot Fudge Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 47 reviews

Sort Reviews:

Reviewed on Dec. 12, 2012 by qbeedl

And I plan to ! Just made last night. Put whip cream on top.It is by far an excellent recipe.So easy to make. I already raved about it to two friends and told to go there & make it! Bless you for the recipe!

Reviewed on Dec. 06, 2012 by earman

very easy recipe..I doubled it and cooked for about 5 hours. Ice cream compliments it perfectly. Nice change for a yummy dessert!

Reviewed on Nov. 14, 2012 by Swank77

Very gooey and rich. The ice cream is a definite must! I dont think it is very good cold, but tastes just as good rewarmed in the microwave. Definitly best made for a crowd.

Reviewed on Oct. 07, 2012 by kinpatsu

Weird, gummy texture, especially on the part that touched the side of the slow cooker. The melted chocolate chips were the best part, which isn't saying much.

Reviewed on Mar. 14, 2012 by deannasnz

So good and easy, I'll definitely make this again. Next time I'll use milk choc chips, since the whole cake basically tastes like glorified chocolate chips and I think milk choc would be even better. It was done in 3 hours.

Reviewed on Mar. 05, 2012 by nwiseman

Made it last night for company and it was a hit. We LOVED it.

Reviewed on Mar. 03, 2012 by lenfinger

lenfinger

I love cake for dessert and I love using my crockpot, so this recipe caught my eye when it was posted on Facebook. I decided to give it a try right away, after reading through the other reviews. With almost two cups of brown sugar, it clearly is going to be very sweet--mentioned by several other reviewers. I love dark chocolate, the darker the better, and I thought that would be a good way to cut the sweetness. So I used Hershey's Special Dark cocoa (a staple in my pantry) and Ghirardelli bittersweet chocolate chips. I followed the directions exactly, especially paying attention to the directions to mix the cake ingredients just until moistened--overmixing can lead to a tough product. I also know that both my 3 and 5.5

My apologies...I'm writing this on my laptop, and it sometimes gets a little squirrely...I was not finished with my post, so I'll pick up where I left off...

I also know that both my 3 and 5.5-quart crockpots run hot, so I decided to check for
doneness after 2 hours. The cake was still underdone, so I set it for another
hour, and it was very close. I turned it down to Low and let it go for another
30 minutes, and it was done perfectly. The chocolate is so dark, it’s almost
black! Didn’t have any vanilla ice cream, which would have been perfect, so I
sprinkled each serving with a few marshmallows, heated them in the microwave to
soften, and then topped with whipped cream. My husband pronounced it “Delicious!”
Me too! The flavor was perfect, with the dark chocolate I love and not too
sweet. Will definitely make it again.

Reviewed on Mar. 03, 2012 by lenfinger

I love cake for dessert and I love using my crockpot, so this recipe caught my eye when it was posted on Facebook. I decided to give it a try right away, after reading through the other reviews. With almost two cups of brown sugar, it clearly is going to be very sweet--mentioned by several other reviewers. I love dark chocolate, the darker the better, and I thought that would be a good way to cut the sweetness. So I used Hershey's Special Dark cocoa (a staple in my pantry) and Ghirardelli bittersweet chocolate chips. I followed the directions exactly, especially paying attention to the directions to mix the cake ingredients just until moistened--overmixing can lead to a tough product. I also know that both my 3 and 5.5

Reviewed on Mar. 03, 2012 by darowan07

After reading through all the reviews I cooked this on high for 2 hours and cut the chocolate chips since I didnt have them anyway. Also for all the negative reviewers who say its too rich or didnt cook through or what not, if the idea of intense chocolatey gooey fudge doesnt appeal to you then why would this recipe appeal to you? But if it does, this is your kind of cake! I served it with vanilla frozen yogurt and was very satisfied.

Reviewed on Mar. 03, 2012 by MOB09

Sounds, and looks, very similar to a Brownie Pudding recipe (baked in the oven) I have been making for years which is delicious. I may have to try this.

View all >