Saved by the Crockpot
When the temperatures soar over 80 degrees, I’m not one to put the oven on. Most of our family birthdays are during the summer and everyone looks to me to bake a cake. That is when the Crockpot or slow cooker, comes to the rescue!
The one-pot-wonder can make much more than soup or chili. Here is a great recipe for the Crockpot or slow cooker. It makes a moist, rich chocolate cake that allows me to keep my title of “supreme baker” even during the summer.
Please feel free to add your recipe for all of us to enjoy.
Rich Chocolate Cake
Prep. Time: 25mins Cook Time: 2 hours
Ingredients:
1 c flour
½ c brown sugar
¼ c sugar
3 tbsp. baking cocoa
2 tsp. baking powder
Dash of salt
½ c chocolate milk
3 tbsp veg. oil.
1 tsp vanilla
Topping:
¾ c brown sugar
2 tbsp cocoa
1 ¾ c hot water
Spray the inside of the slow cooker with a nonstick cooking spray. Mix all the dry ingredients in a large bowl and slowly whisk in the wet ones. Pour into slow cooker.
In another bowl, stir the topping together until well mixed. Pour over the batter in the slow cooker, do not mix. Set slow cooker on high for 1 ¾ - 2 hours until toothpick comes out dry. Do not overcook the cake. Once cooked, shut off the slow cooker.
Top the cake with a can of cherry pie filling, whipped cream and a drizzle of chocolate syrup.
Gloria Safar
4:50 pm on Friday, July 20, 2012
Hi there I just made the cake, but need some extra help. It was delicious though!
I prepared the batter, put it in the slow cooker and then proceeded to make the topping. When I saw that it had more sugar and almost 2 cups of water, I changed it a little bit, and may be this was the problem: I used only 1/4 of sugar, same amount you had of cocoa powder and only 1/3 of a cup of water, it even seemed too watery for a topping, but... The cake came out a bit overlooked on the sides, but nice, moist and decadent in the middle. We are still eating it, and enjoying it very much. So my question is on the topping: should it have been that watery? Will this have prevented the overdone? Thanks!
Kathy Pigott
7:18 pm on Friday, July 20, 2012
Gloria,
The topping will be thin similar to the center of a Chocolate Molten Cake. It's extremely sweet and you can omit it if you wish. You can replace the topping with Fluff or canned frosting. Once the cake is baked, top each piece with the topper of your choice.
I start to test my cake 1 1/2 hours into baking. To test the cake, insert a dry toothpick in the center. It should come out dry and cake will bounce back when touched. The cake will continue to cook once the slow cooker/crock pot is turned off (from the heat on the sides) and you need to allow time for that. Every slow cooker/crock pot is different and you'll need to adjust the recipe to work with yours.
I'm so happy you and your family enjoyed the rich chocolate cake and I look forward to posting more recipes for the slow cooker/crock pot.
Gloria Safar
6:41 pm on Saturday, July 21, 2012
Thanks Kathy! I let it cook for 1:45 without checking, and you are right, all crock pots are not the same.
Very yummy indeed anyways!