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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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An eggless cake baked in a crockpot! From TOH Casseroles, Slow Cookers, and Soups cookbook. Don't skip the ice-cream with this one! 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 milk |
2 tablespoons butter, melted |
1/2 teaspoon vanilla extract |
1 1/2 cups semi-sweet chocolate chips |
1 3/4 cups boiling water |
vanilla ice cream |
Directions:
1. In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt.
2. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined.
3. Spread evenly into a 3-qt. slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips.
4. In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir).
5. Cover and cook on high for 4 to 4 1/2 hour or until a toothpick inserted near teh center of cake comes out clean. Serve warm with ice cream.
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