It’s magic! A rich hot fudge sauce forms while the cake bakes. Yum!
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt
in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread
batter evenly in slow cooker.
Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth.
Pour evenly over batter in slow cooker.
Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick
inserted in center comes out clean.
Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly
Spoon warm cake into dessert dishes. Spoon sauce over top.
Prep Time 15 min Total Time 3 hr 25 min Servings 6
Note: This recipe was tested in slow cookers with heating elements in the side
and bottom of the cooker, not in cookers that stand only on a heated base. For slow
cookers with just a heated base, follow the manufacturer’s directions for layering
ingredients and choosing a temperature.
Cooling the dessert in the slow cooker gives the
sauce time to thicken so it’s rich and fudgy. Top off this chocolate lover’s treat
with what else but a scoop of ice cream and a long-stemmed cherry!
Serving Size: 1 Serving Calories380 ( Calories from
Fat110 ), Total Fat12 g (Saturated Fat2 g, ), Cholesterol0mg Sodium380 mg Total
Carbohydrate66 g (Dietary Fiber3 g ), Protein5 g