Tuesday, February 24, 2009

Hot Fudge Cake

I LOVE my slow cooker. There have been weeks where I didn't even put it away, just left it on the counter so it would be there in the morning. I have only recently begun use it to make desserts. I started out by halving this recipe, but half way through, I forgot, so I had to go back and add in more ingredients. I do this more often than I would like to admit.

Let me just say, this is not really a work morning, put it together fast recipe. I decided this after I put it together (slowly) and was late to work this morning. This is more of a Saturday afternoon recipe, or maybe a snow day recipe.

This is definitely a keeper. It is very rich. The recipe says that whipped cream or ice cream is optional. It really is not. I am not terribly slowed down by rich desserts, but this one definitely found my speed bump. This cake reminded me of one my grandma used to make, only not as good. (Is ANYTHING ever as good as Grandma used to make??) I believe this recipe came from Taste of Home.

One note, my slow cooker seems to run a bit hotter than others. I cooked mine on high and the cake was done in about 3 hours.

Click here for Printable Recipe

Slow Cooker Hot Fudge Cake
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 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

In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
In a 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 the center of cake comes out clean. Serve warm with ice cream. Yield: 6-8 servings.

1 comment:

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