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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 4 |
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A cake baked in a slow cooker may seem unusual. But chocolaty smiles around the table prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate FROM TASTEOF HOME! 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% low-fat 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 small 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.
2. • In another small 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 the cake comes out clean. Serve warm with ice cream. Yield: 8 servings.
3. Editor's Note: This recipe does not use eggs.
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