Hot Fudge Cake

From Janis B.

Slow Cooker – Hot Fudge Cake

Prep: 20 min.
Cook: 4 Hours

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, and 3 Tablespoons cocoa, baking powder
and salt. In another bowl, combine the milk, butter, and vanilla; stir into dry ingredients
just until combined. Spread evenly into a 3-qt. slow cooker coated with nonstick 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 1/2 hours or until a toothpick
inserted near the center of cake comes out clean. Serve warm with ice cream.

Yield: 6-8 servings.

Note:

I only cook about 4 hours and don’t do the toothpick test. Since there is no egg in this
recipe… I don’t mind it “underdone.” In my opinion… the goey-er the better! I would
say that because it is so rich… it can serve more than 8 people!