This is a nice cake with a rich, chocolate sauce. It
is easy to make before dinner and have done after
FHE, without having to monitor an oven.
It seemed to work well when we put it in a deep,
glass pyrex dish and then put that in our crock pot.
If you have a pan that will fit in your crock pot, it will
work.
is easy to make before dinner and have done after
FHE, without having to monitor an oven.
It seemed to work well when we put it in a deep,
glass pyrex dish and then put that in our crock pot.
If you have a pan that will fit in your crock pot, it will
work.
| 1 cup packed brown sugar 1 cup flour 3 Tbsp. unsweetened cocoa powder 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk 2 Tbsp. melted butter 1/2 tsp vanilla 3/4 cup packed brown suagr 1/4 cup unsweetened cocoa powder 1 3/4 cups boiling water vanilla ice cream Directions: 1. Mix together 1 cup brown sugar, flour, 3 Tbsp. cocoa, baking powder, and salt. 2. Stir in milk, butter, and vanilla. Spread over the bottom of the slow cooker. 3. Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker. 4. Pour in boiling water. Do not stir. 5. Cover and cook on High 2-3 hours, or until a toothpick inserted comes out clean. 6. Serve warm with vanilla ice cream. Number Of Servings:The recipe says 6-8. We think 4 is just right. |
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