Crock-Pot® Hot Fudge Cake


Submitted By: Wayne Kreis

Ingredients

  • 1 cup plain flour
  • 1/2 cup sugar
  • 2 tablespoons baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts
  • 1/2 cup brown sugar, packed
  • 1/4 cup baking cocoa
  • 1 1/2 cups hot water

    • Instructions


    Spray inside of slow-cooker with cooking oil spray. In a large mixing bowl, combine flour, sugar, 2 tablespoons cocoa, baking soda, and salt. Stir in milk, oil, and vanilla until smooth. Stir in nuts. Spread batter in slow-cooker.
    In a mixing bowl, combine brown sugar and cup cocoa. Stir in hot water until smooth and pour evenly over batter in cooker. Cover and cook on low for two to two and half hours. Turn off cooker and uncover. Allow cake to cool for 15 minutes.
    Serve hot cake right from the pot with vanilla bean ice cream.