Hot Fudge Cake in the Slow Cooker
Total time
Author: Merry
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
- Spray bottom and sides of a large slow cooker with cooking spray.
- In a small bowl combine the dry ingredients—flour, cocoa, sugar, baking powder and salt, and blend.
- Combine the liquid ingredients—milk, oil and vanilla, stirring until blended.
- Add the liquid ingredients to the dry, and stir until smooth.
- Slowly pour into the crock pot, spreading evenly.
- Mix the topping next, combining the brown sugar, the additional ¼ cup cocoa, and 1½ cups of water.
- Stir until blended, then gently pour over the mixture already in the crockpot.
- Cook on high for 2 hours until set.
- Turn off and let set for 40 minutes uncovered.
- Plate cake, then scoop topping that remains in the bottom over the cake.
- Top with whip cream or with a scoop of ice cream
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/hot-fudge-cake-in-the-slow-cooker/
3.2.2925