Monday, April 18, 2011

Hot Fudge Cake

Hot Fudge Cake

1 ¾ cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
1 ¾ cups boiling water
Vanilla ice cream

In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking power and salt.

In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined.

Spread evenly into a 3 quarter slow cooker coated with non-stick cooking spray. Sprinkle with chocolate chips.

In a 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 ½ hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream.

Yields: 6 to 8 servings

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