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Enjoy this recipe from Classic Crockpot Recipes.
Submitted by: Vickie from Gooseberry Patch
1 c. all-purpose flour
1/2 c. sugar
6 T. baking cocoa, divided
2 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. oil
1 t. vanilla extract
1/2 c. chopped nuts
3/4 c. brown sugar, packed
1-1/2 c. hot water
Garnish: vanilla ice cream
In a large bowl, mix flour, sugar, 2 tablespoons cocoa, baking powder
and salt. Stir in milk, oil and vanilla until smooth; fold in nuts. Spread
batter evenly in a greased 4-quart crockpot; set aside. In another bowl,
mix brown sugar and remaining cocoa. Stir in hot water until smooth;
pour evenly over batter in crock. Cover and cook on high setting for
2 to 2-1/2 hours, until a toothpick inserted in the center tests clean.
Turn off crockpot; uncover and let stand for 30 to 40 minutes. Spoon
warm cake into bowls. Top with a scoop of ice cream and some of the
sauce from crock. Serves 6. | |
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In a large bowl, mix flour, sugar, 2 tablespoons cocoa, baking powder
and salt. Stir in milk, oil and vanilla until smooth; fold in nuts. Spread
batter evenly in a greased 4-quart crockpot; set aside. In another bowl,
mix brown sugar and remaining cocoa. Stir in hot water until smooth;
pour evenly over batter in crock. Cover and cook on high setting for
2 to 2-1/2 hours, until a toothpick inserted in the center tests clean.
Turn off crockpot; uncover and let stand for 30 to 40 minutes. Spoon
warm cake into bowls. Top with a scoop of ice cream and some of the
sauce from crock. Serves 6. |
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