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Prep Time: 8 Minutes Cook Time: 150 Minutes |
Ready In: 158 Minutes Servings: 1 |
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A decadent dessert couldn't be easier than this ooey-gooey chocolate cake prepared in a slow cooker. A hint of instant coffee pairs perfectly with the unsweetened cocoa and intensely enriches the flavor. Ingredients:
1 1/3 cups sugar |
1 cup all-purpose flour |
1/2 cup butter, melted |
4 large eggs, lightly beaten |
1/3 cup unsweetened cocoa |
1/4 cup chopped pecans, toasted |
2 teaspoons instant coffee granules |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
vanilla ice cream (optional) |
Directions:
1. Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
2. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.
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