| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup granulated sugar |
| 2 | tablespoons baking cocoa |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/2 | cup milk |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon vanilla |
| 1/2 | cup chopped nuts |
| 3/4 | cup packed brown sugar |
| 1/4 | cup baking cocoa |
| 1 1/2 | cups hot water |
| 1. | Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker. |
| 2. | Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker. |
| 3. | Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean. |
| 4. | Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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| Cooling the dessert in the slow cooker gives the sauce time to thicken so it’s rich and fudgy. |
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| Top off this chocolate lover’s treat with what else but a scoop of ice cream and a long-stemmed cherry! |
Nutrition Information:
380 ( 110 ); 12 g ( 2 g); 0mg; 380 mg; 66 g ( 3 g); 5 g 0%; 0%; 16 %; 14 %