Ingredients for Hot Fudge Cake
- 1 ½ cups packed light brown sugar
- All Purpose Flour
- Baking Cocoa
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup (1 stick) unsalted butter, melted
- Vanilla Extract
- Semi Sweet Chocolate Chips
- ½ cup boiling water
- Vanilla Ice Cream
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How to Make Hot Fudge Cake
- Preheat your slow cooker. Lightly grease a 3-quart slow cooker with nonstick cooking spray.
- In a large bowl, whisk together 1 cup packed light brown sugar, 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, combine 1 cup milk, ½ cup (1 stick) unsalted butter, melted, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared slow cooker and spread evenly.
- Sprinkle ½ cup chocolate chips evenly over the batter.
- In a small bowl, whisk together ½ cup packed light brown sugar and ¼ cup unsweetened cocoa powder.
- Gradually whisk in ½ cup boiling water until smooth.
- Pour the hot fudge topping evenly over the batter in the slow cooker.
- Cover and cook on high for 4-4 ½ hours, or until a wooden skewer inserted into the center comes out clean. Cooking time may vary depending on your slow cooker.
- Let the cake cool slightly before serving warm with a generous scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
339g
Fat
54g
Carbs
36g
