Tuesday, March 23, 2010


Jennifer E.

1 C flour
2 tsp baking powder
2 oz. semisweet chocolate or milk chocolate chips
1 C sugar
2 Tbsp cocoa powder + 1/3 C cocoa powder
1 Tbsp vanilla extract
1/4 tsp salt
1/3 C milk
1 egg yolk
1/3 C brown sugar
1 1/2 C hot water
Ice cream or whipped cream

Coat inside of 2 1/2 quart to 5 qt crock pot with cooking spray. Note: The cooking time and final appearance will depend on crock pot size. I have a 5-6 qt. crock pot and when I double the recipe it takes a little over 2 hours.

Whisk flour and baking powder and set aside. In large bowl, melt butter and chocolate in microwave. Whisk in 2/3 C of sugar, 3 T cocoa, vanilla, salt, milk and egg yolk. Add flour mixture and mix thoroughly. Pour batter into slow cooker and spread evenly. In medium bowl, whisk together remaining sugar (white and brown), cocoa, and hot water until sugar is dissolved. Pour mixture over batter in slow cooker. Cover and cook on high for 1 1/4 to 2 1/4 hours depending on size of crock pot. Even when done, cake will be moist and floating on layer of molten chocolate but you will know it's done when nearly all cake is set and pulling away from sides. Note. Cover crock pot under lid with paper towels to collect condensation that will form. Let cool or eat warm served with ice cream or whipped cream.

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