When the warm weather is upon us, the last thing I want to do it turn on the oven. So it is the season to start using the crock pot more often. Plus, with summer vacation that means that there are kids under foot all day long and therefore less time to actually spend in the kitchen. I love 'mix, pour, and forget about it' recipes. Therefore I love using a slow cooker . This recipe for chocolate cake in the crock pot comes from one of the Betty Crocker publications from September 2000. (I always seem to buy those little Betty Crocker or Taste of Home recipe books at the checkout line and there are always little books for slow cooker recipes.) But as always, I seem to stray a bit from a recipe so there are few of my own alterations. It's egg free so it's safe for those of you who want chocolate cake but can't eat eggs. This is so easy that your kids can even help you with this as well.
Click here for printable recipe.
The Ingredients:
1 c flour
1/2 c sugar
2 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 Tbsp vegetable oil
1 tsp vanilla
1/2 package chocolate chips (optional but you'll thank me later)
1/2 c chopped nuts (optional)
1 c brown sugar
1/4 c cocoa powder
2 c hot water
The Directions:
First spray the inside of your slow cooker with non stick spray or rub butter all around inside the bowl. Mix the flour, sugar, cocoa, baking powder, and salt in a bowl.
Stir in the milk, oil, vanilla until smooth. At this point you can add chocolate chips/and or nuts. I add the extra chocolate chips because it gives the cake a more deep chocolate taste.
Spread the batter evenly in the crock pot.
Meanwhile, heat up the water in a microwave safe measuring cup (4 cups size or bigger). Add the brown sugar and the cocoa powder and stir until smooth. You may need to use a whisk or fork to get out the lumps of sugar.
Pour the liquid mixture carefully and evenly over the top of the cake batter in the crockpot.
Cover with the lid and turn the slow cooker on high for 2-2 1/2 hours or until a toothpick comes out clean. Then turn off the slow cooker. The longer you wait to serve this, the thicker the sauce will get.
Now you're probably wondering what kind of cake this will be and you're skeptical about all the liquid on top of the cake. Well, while it cooks, the cake batter pushes its way to the top and the sauce thickens up and ends up on the bottom. What you end up with is chocolate cake floating within its own fudgy goodness. Serve with the sauce and vanilla ice cream.
Yes, you can double this. Use a 4-5 qt crockpot. I think this one was made in a 2 1/2 qt or 3 qt crockpot.
Enjoy!
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Click here for printable recipe. The Ingredients:
1 c flour1/2 c sugar
2 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 Tbsp vegetable oil
1 tsp vanilla
1/2 package chocolate chips (optional but you'll thank me later)
1/2 c chopped nuts (optional)
1 c brown sugar
1/4 c cocoa powder
2 c hot water
The Directions:
First spray the inside of your slow cooker with non stick spray or rub butter all around inside the bowl. Mix the flour, sugar, cocoa, baking powder, and salt in a bowl.
Stir in the milk, oil, vanilla until smooth. At this point you can add chocolate chips/and or nuts. I add the extra chocolate chips because it gives the cake a more deep chocolate taste.
Spread the batter evenly in the crock pot.
Meanwhile, heat up the water in a microwave safe measuring cup (4 cups size or bigger). Add the brown sugar and the cocoa powder and stir until smooth. You may need to use a whisk or fork to get out the lumps of sugar.
Pour the liquid mixture carefully and evenly over the top of the cake batter in the crockpot.
Cover with the lid and turn the slow cooker on high for 2-2 1/2 hours or until a toothpick comes out clean. Then turn off the slow cooker. The longer you wait to serve this, the thicker the sauce will get.Now you're probably wondering what kind of cake this will be and you're skeptical about all the liquid on top of the cake. Well, while it cooks, the cake batter pushes its way to the top and the sauce thickens up and ends up on the bottom. What you end up with is chocolate cake floating within its own fudgy goodness. Serve with the sauce and vanilla ice cream.
Yes, you can double this. Use a 4-5 qt crockpot. I think this one was made in a 2 1/2 qt or 3 qt crockpot.Enjoy!
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