Fast

Slow-Cooker Brownie Pudding Cake

8 servings | Prep Time: 10 Minutes | Start to Finish: 3 Hours 10 Minutes

• 1 cup all-purpose flour
• 1¼ cups granulated sugar
• ¼ cup Dutch processed baking cocoa
• ¼ teaspoon salt
• ¼ cup vegetable oil
• 1 teaspoon vanilla
• 3 egg whites
• 2 whole eggs
• 2 oz bittersweet baking chocolate, melted
• ¼ cup coarsely chopped walnuts, toasted
• Powdered sugar, if desired

1 In medium bowl, mix flour, granulated sugar, cocoa and salt. In small bowl, stir oil, vanilla, egg whites and eggs with whisk. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate. Stir in walnuts.

2 Spray bottom and sides of 3½-quart slow cooker with cooking spray. Pour batter into slow cooker.

3 Place folded, clean dish towel under cover of cooker. Cook on Low heat setting 2 hours to 2 hours 30 minutes, carefully rotating slow cooker’s ceramic insert 180 degrees (leaving cover on) after every 45 minutes or until set around edges but still soft in center. Turn off slow cooker. Let stand covered 30 minutes. Sprinkle with powdered sugar.

1 Serving: Calories 340; Total Fat 14g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total Carbohydrate 49g (Dietary Fiber 2g); Protein 6g Exchanges: 1 Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 3

Sweet Secret To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until walnuts are light brown.

Simple Sparkle Turn this cake into brownie sundaes with a scoop of ice cream and a drizzle of chocolate topping.