Hot Fudge Cake in the Slow Cooker
Prep time
Cook time
Total time
Serves: 4 to 6
  • 1 cup flour
  • ½ cup sugar (I used ¼ cup sugar, ¼ cup Truvia)
  • 2 tablespoons baking cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon salt ( I used sea salt)
  • ½ cup milk (I used 1% milk)
  • 2 tablespoons vegetable oil (I used olive oil)
  • 1 teaspoon vanilla
  • ½ cup chopped nuts
  • Pour over top for sauce
  • ¾ cup packed brown sugar
  • ¼ cup baking cocoa
  • 1½ cups hot water
  1. Spray bottom and sides of a large slow cooker with cooking spray.
  2. In a small bowl combine the dry ingredients—flour, cocoa, sugar, baking powder and salt, and blend.
  3. Combine the liquid ingredients—milk, oil and vanilla, stirring until blended.
  4. Add the liquid ingredients to the dry, and stir until smooth.
  5. Slowly pour into the crock pot, spreading evenly.
  6. Mix the topping next, combining the brown sugar, the additional ¼ cup cocoa, and 1½ cups of water.
  7. Stir until blended, then gently pour over the mixture already in the crockpot.
  8. Cook on high for 2 hours until set.
  9. Turn off and let set for 40 minutes uncovered.
  10. Plate cake, then scoop topping that remains in the bottom over the cake.
  11. Top with whip cream or with a scoop of ice cream
Recipe by JAQUO Lifestyle Magazine at