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Hot Fudge Cake

Hot Fudge Cake
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.
8 ServingsPrep: 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 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. 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 another small 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 the cake comes out clean. Serve warm with ice cream.
  • Yield: 8 servings.
© Taste of Home 2011 Tasteofhome Logo

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Hot Fudge Cake (continued)

Nutrition 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.
© Taste of Home 2011 Tasteofhome Logo