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

Vanilla Buttermilk Pound Cakes

Vanilla Buttermilk Pound Cakes

13.5 ounces all purpose flour (about 3 cups)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups sugar
¾ cup butter, softened
1 teaspoon vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk
Cooking spray

Preheat oven to 350

Weight or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.

Spoon batter into 5 (5 ¾ x 3 ¾ inch) loaf pans coated with cooking spray. Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans 10 minutes on a wire rack. Remove from plans. Cool completely on a wire rack.

Yields: 5 loaves, 6 servings per loaf (serving size: 1 slice)