Hot Fudge Slow Cooker Cake
A cake baked in a slow cooker may seem unusual, but chocolaty smiles around the table prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate.
A cake baked in a slow cooker may seem unusual, but chocolaty smiles around the table prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate.
- Carbohydrate 134.0879625 g
- Cholesterol 10.574375 mg
- Fat 17.91747875 g
- Fiber 4.32456673203906 g
- Protein 6.55694125 g
- Saturated Fat 10.6574208333333 g
- Serving Size 1 1 Serving (242g)
- Sodium 317.9 mg
- Sugar 129.763395767961 g
- Trans Fat 0.959744749999995 g
- Calories 691 calories
Step-by-step
- In a bowl, combine 1 cup brown sugar, flour, 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 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.
How do you know when a dessert built with a liquid topping has actually set inside a humid heating vessel? Slow cooker cakes rely on a self-saucing mechanism where boiling water poured over the batter migrates downward during the heating cycle, creating a distinct fudge layer beneath a spongy crumb. Assessing doneness in this environment requires abandoning standard oven logic because moisture levels remain exceptionally high throughout the four to four-and-a-half-hour cooking window on high heat. Piercing the center with a wooden toothpick is the primary method for checking structural integrity, and you must look for crumbs that cling lightly without appearing wet or gelatinous. If the surface still looks glossy or wet near the edges, grant the appliance another fifteen minutes before testing again. This self-saucing technique emerged from mid-century American kitchens seeking efficient ways to produce warm puddings and cakes simultaneously without heating a large wall oven. Adjustments to the formula are straightforward when working with flavored baking chips, allowing butterscotch or white chocolate to replace the standard cocoa elements at a direct one-to-one volume substitution ratio.
