Cherry Cola Chocolate Cake
For a truly different chocolate cake, think outside the box . . .and inside the slow cooker! This easy dessert comes out warm, moist, fudgy and wonderful. And it won’t heat up your kitchen.
—ELAINE SWEET DALLAS, TX
PREP: 30 MIN. + STANDING • COOK: 2 HOURS + STANDING • MAKES: 8 SERVINGS
1/2 cup cola
1/2 cup dried tart cherries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 ounces semisweet chocolate, chopped
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate milk
1/2 cup butter, melted
2 teaspoons vanilla extract
TOPPING
1 1/4 cups cola
1/2 cup sugar
1/2 cup packed brown sugar
2 ounces semisweet chocolate, chopped
1/4 cup dark rum
Vanilla ice cream and maraschino cherries, optional
1. In a small saucepan, bring cola and dried cherries to a boil. Remove from the heat; let stand for 30 minutes.
2. In a large bowl, combine the flour, sugar, chocolate, baking powder and salt. Combine the chocolate milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherry mixture. Pour into a 3-qt. slow cooker coated with cooking spray.
3. For topping, in a small saucepan, combine the cola, sugar and brown sugar. Cook and stir until sugar is dissolved. Remove from the heat; stir in chocolate and rum until smooth. Pour over batter; do not stir.
4. Cover and cook on high for 2 to 2 1/2 hours or until set. Turn off heat; let stand, covered, for 30 minutes. Serve warm with ice cream and maraschino cherries if desired.
NOTE This recipe does not use eggs.