Ingredients for Fudge Pudding Cake For The Slow Cooker
- 1 3/4 cups (350g) packed brown sugar
- All Purpose Flour
- Unsweetened Cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) milk
- Butter
- 1 teaspoon vanilla extract
- 1 cup (240ml) boiling water
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How to Make Fudge Pudding Cake For The Slow Cooker
- Spray a 4-quart slow cooker with baking spray.
- In a large bowl, whisk together 1 cup (200g) packed brown sugar, 1 cup (125g) all-purpose flour, 3 tablespoons (21g) unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Add 1 cup (240ml) milk, 1/2 cup (113g) melted margarine (or butter), and 1 teaspoon vanilla extract. Mix until just combined.
- Pour batter into the prepared slow cooker.
- In a separate bowl, whisk together 3/4 cup (150g) packed brown sugar and 1/4 cup (14g) unsweetened cocoa powder.
- Sprinkle the cocoa-sugar mixture evenly over the batter. Do not stir.
- Carefully pour 1 cup (240ml) boiling water over the top. Do not stir.
- Cover the slow cooker and cook on high for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean. Cooking time may vary depending on your slow cooker; start checking around the 2-hour mark.
- Let the cake rest in the slow cooker for 10 minutes before inverting it onto a serving plate.
- Serve warm with your favorite ice cream or whipped cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
185g
Fat
12g
Carbs
20g
