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Slow Cooker Hot Fudge Cake
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 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 | |
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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.
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.
Originally published as Hot Fudge Cake in Country Woman January/February 2006, p45
Read more: http://www.tasteofhome.com/recipes/slow-cooker-hot-fudge-cake#ixzz3Bs5jKgDF
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