Crock Pot Chocolate Cake: revisted

May 30, 2013

Did something ever bug you and it wasn't  really a big deal to anybody else, but, it's just was a real bee in your bonnet?  Well, this picture is a big bee in my bonnet.  It is one of the most popular posts on my little blog, so, it doesn't seem to affect many other people.  But, it makes me cringe whenever somebody pins it.

Just ignore my self-diagnosed OCD that drives my family nuts.

However, regardless of the photo, this cake is seriously a chocolate dream.  A fudgy delight. A chocoholic's happiest day.  Also, made in the crock pot.

So, it could be 95 degrees outside and 105 degrees in your kitchen and you can still have cake and not even light your oven.

Lovely...

{Linking Up}

Crock Pot Chocolate Cake

by Table for Seven
Prep Time: 00:15
Cook Time: 03:00
Ingredients (Serves: 6)
  • 2 cups white sugar
  • 1 3/4 cup flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 1 cup boiling water
Instructions
Spray crock pot with non stick cooking spray.
In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder.
In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined.
Whisk in the boiling water.
Pour the wet ingredients into the dry and mix well.
Pour the cake batter into the prepared crock pot.
Cover and cook on low for 3-4 hours or until cake has no wet spots on top and has pulled away from the sides of the crock.
Turn off slow cooker and allow cake to rest for 30 minutes before serving

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