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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
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From the Art of the Slow Cooker. Ingredients:
nonstick cooking spray |
1 cup flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup granulated sugar, divided |
1/2 cup unsweetened cocoa powder, divided |
1/2 cup milk |
1 teaspoon vanilla extract |
1/4 cup vegetable oil |
1/2 cup dark brown sugar |
1 cup boiling water or 1 cup coffee |
Directions:
1. Spray a 1 1/2 quart souffle dish with oil and set aside.
2. Combine the flour, baking powder, salt, 3/4 cup of the granulated sugar, and 1/4 cup of the cocoa in a mixing bowl. Add the milk, vanilla, and oil, and mix into a stiff batter. Scrape into the prepared dish and smooth the top.
3. Mix the brown sugar, the remaining 1/4 cup granulated sugar, and remaining 1/4 cup cocoa in a small bowl; sprinkle in an even layer over the top of the batter. Pour the boiling water or coffee over all.
4. Set the dish inside a 6 quart slow cooker and cover the top of the slow cooker with a folded kitchen towel, and then with the cooker lid. Cook on high for 2 1/2 hours, or until the top of the cake is set and the bottom is still syrupy.
5. Cut into wedges or spoon onto plates, using the syrup on the bottom as a sauce.
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