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Slow-Cooker Hot Fudge Cake

A cake baked in a slow cooker may seem unusual, but after-dinner smiles prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate. —Marleen Adkins, Placentia, California
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    8 servings

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

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 in the center of cake comes out clean. Serve warm with ice cream.
Nutrition Facts
1 piece: 435 calories, 13g fat (8g saturated fat), 10mg cholesterol, 306mg sodium, 82g carbohydrate (66g sugars, 3g fiber), 4g protein.

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