 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
|
A cake baked in a slow cooker may seem unusual. But smiles around the dinner table prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate. Ingredients:
1-3/4 cups packed brown sugar, divided |
1 cup king arthur unbleached 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:
1. 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.
2. 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).
3. Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near center of cake comes out clean. Serve warm with ice cream. Yield: 8 servings.
|
|