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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
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
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Reviewed on Jan. 31, 2012 by 7833louis
This was great! The suggested 8 servings only made it to 4 in my house!
Reviewed on Jan. 22, 2012 by marciedarcie
It was a hit! The comment from wasoongu was absolutely correct. It was very rich, only needs about a cups of the ch. chips and you really must eat it with vanilla ice cream.
Reviewed on Jan. 10, 2012 by avlon77
Good, but not great. Both my husband and I agreed that it was missing something. I agree that it's very rich, although it lacks sweetness. I'll try it with a combo of milk & semi-sweet chips next time.
Reviewed on Jan. 01, 2012 by ablackard
My nephew and son love this cake. It is rich and a little goes a long way. Don't forget the ice cream!
Reviewed on Nov. 08, 2011 by tparris
This cake is AMAZING and super easy to make. I learned about this cake at a TOH cooking show. Dana Elliott pointed out that if you are using a metal lined slow cooker, rather than a crock style slow cooker, cut the cooking time in 1/2. Perhaps that is why previous posts recommend cooking for only 1-1/2 hours. I Have a crock and it came out perfect after 4 hours or so. This recipe is VERY rich and wonderful! Definitely making it again!
Reviewed on Aug. 30, 2011 by jms_surprise@cox.net
Made on a hot summer afternoon and it was nice not to turn on the oven. This was delicious!! and it only took 2 1/2 hours...glad I checked it...even better the next day! YUMMM...
Reviewed on Aug. 18, 2011 by 5hungrykids
This was so GOOD! This reminded us of Applebee's dessert but much better. It is very rich and must be served with plenty of vanilla ice cream! The cooking time for me was only 1 1/2 hours.
This was so GOOD! This reminded us of Applebee's dessert but much better. It is very rich and must be served with plenty of vanilla ice cream!
Reviewed on May. 15, 2011 by tongue tingle 2536
Very good. I used milk chocolate chips and I didn't think it was too rich at all. I would only cook it for 2 hours on high next time. I cooked mine on high for 3 hours and it was a little burned on the edges. Still very tastey. Will definately make again.
Reviewed on Mar. 06, 2011 by blhenn
This was really good. It was moist and gooey. My family all enjoyed it and surprisingly it was just as good the next day after being put in the microwave for about 30-45 seconds before adding the icecream over top. I only gave it 4 stars because it was so incredibly rich. I had to have only a really small piece (like 1/4 cup) and put twice as much ice cream on to for me to enjoy it. I may make this again if my husband requests it.
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