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Recipe Summary

prep:
10 mins
slow-cook:
1 hr 30 mins
stand:
30 mins
total:
2 hrs 10 mins
Servings:
6
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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; fat 16g; cholesterol 25mg; saturated fat 8g; carbohydrates 63g; insoluble fiber 3g; protein 5g; sodium 300mg.
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