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Hot Fudge Cake

1 3/4 cups Packed brown sugar
1 cup all-purpose flour
1/4 cup-plus 3 tablespoons Hershey's cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 3/4 cups hot water
Vanilla ice cream (optional)

Sift 1 cup of the brown sugar with the flour, 3 tablespoons coco powder, baking powder and salt, Making sure to remove all lumps from the brown sugar. Whisk in milk, melted butter and vanilla. Spread mixture evenly over bottom of 3-1/2 quart slow cooker.

Mix remaining brown sugar and cup of cocoa powder together. Sprinkle evenly over batter. Pour in hot water, but do not stir. Cover and cook until a toothpick inserted 1-inch deep in center comes out clean. Cook on HIGH in rock-pot for 2 hours. Do not cook any longer then allotted time.

Spoon pudding cake into bowls. Top with vanilla ice cream if desired.

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