Crockpot Hot Fudge Cake

adapted from: Big Book of Home Cooking   


1 c. all-purpose flour

1 3/4 c. light brown sugar, packed and divided

1/4 c. plus 3 Tbl. baking cocoa, divided

2 tsp. baking powder

1/4 tsp. salt

1/2 c. milk

2 Tbl. butter, melted

1 tsp. vanilla extract

1 3/4 c. hot water

vanilla ice cream


Combine flour, one cup brown sugar, 3 Tablespoons cocoa, baking powder and salt in a medium bowl.  Whisk in milk, butter and vanilla.  Spread evenly in a 3 1/2-quart crockpot.  Mix together remaining 3/4 cup brown sugar and 1/4 cup cocoa; sprinkle evenly over top of batter.  Pour in hot water; DO NOT STIR.  Cover and cook on high setting for 2 hours, or until a toothpick inserted one-inch deep comes out clean.  Spoon warm cake into bowls; top with vanilla ice cream.  Serves 4-6.  

         

Jenn's Notes:  When it says do not stir - DO NOT STIR.  It will mess things up - trust me I have tried it before!  I used a 2-quart crockpot and it was full to the top, but it worked.  It was perfect at 2 hours.  I served mine with low-fat vanilla ice cream, but you could try any flavor - mint chocolate chip, coffee, vanilla bean or anything else that works with chocolate!  I really loved this cake!

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