Slow Cooker Hot Fudge Sundae Cake

 

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.