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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 4-quart slow cooker bowl with nonstick cooking spray. In a medium bowl, whisk together flour, cocoa powder, pudding mix, 1/4 cup of the sugar, the baking powder, salt, ground cinnamon and, if desired, ancho chile powder. Make a well in center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in chocolate chips. Pour evenly into prepared slow cooker bowl.

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  • In a small bowl, stir together chocolate sauce and remaining 1/3 cup sugar; pour in boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on HIGH for 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with whipped cream, if desired.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

403 calories; total fat 16g; saturated fat 8g; cholesterol 25mg; sodium 300mg; carbohydrates 63g; fiber 3g; protein 5g.

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