Found this one with the rice pudding one.. Sounds good and easy too...
It's magic! A rich hot fudge sauce forms while the cake bakes. Yum!
Makes 6 servings
Total: 3 hours 25 minutes
Prep: 15 minutes
Cook: 2 hours 30 minutes
Cool: 40 minutes
(Total time will vary with appliance and setting.)
Ingredients: 1 cup Gold MedalŽ all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
Instructions:
1. S
inside of 2- to 3 1/2-quart slow cooker with cooking s
. Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt in medium bowl. Stir in milk, oil, and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until
hpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to
slightly before serving. Spoon warm cake into dessert
. Spoon sauce over top.
Nutritional Information
1 Serving: Calories 380 (Calories from Fat 110); Fat 12g (Saturated 2g); Cholesterol 0mg; Sodium 380mg; Pot***ium 270mg; Carbohydrate 66g (Dietary Fiber 3g); Protein 5g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Vitamin D 2%; Calcium 16%; Iron 14%; Folic Acid 6%
Diet Exchanges: Not Recommended
Tips from Betty's KitchenŽ
Success Hint. Cooling the dessert in the slow cooker gives the sauce time to thicken so it's rich and fudgy.
Special Touch. Top off this chocolate lover's treat with what else but a scoop of ice cream and a long-stemmed cherry!
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