Crock Pot Hot Fudge Cake
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% 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
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. 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. Yields 8 servings.
NOTE: In our older crockpot, it was about done in 2 hours on high so we turned it down to low for 1/2 hour (total 2.5 hours). Be sure to check it the first time you make it.
Mission Oak Inn Central Illinois Bed and Breakfast
