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Slow Cooker Hot Fudge Cake

 Slow Cooker Hot Fudge Cake
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
8 ServingsPrep: 20 min. Cook: 4 hours


  • 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 McCormick® Pure Vanilla Extract
  • 1-1/2 cups semisweet chocolate chips
  • 1-3/4 cups boiling water
  • Vanilla ice cream


  • 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.

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Slow Cooker Hot Fudge Cake (continued)

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.