Slow-Cooker Hot Fudge Cake
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 8 servings.
A cake baked in a slow cooker may seem unusual, but after-dinner smiles prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate. —Marleen Adkins, Placentia, California
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
-
1.
In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In a second bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined.
-
2.
Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining 3/4 cup brown sugar and 3 Tbsp. cocoa; stir in boiling water. Pour over batter (do not stir).
-
3.
Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of cake comes out clean. Serve warm, with ice cream.
Nutrition Facts
1 piece: 435 calories, 13g fat (8g saturated fat), 10mg cholesterol, 306mg sodium, 82g carbohydrate (66g sugars, 3g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC