Because I enjoy chocolate, this decadent slow cooker cake has long been a family favorite. This cake can also be served cold.
—ELIZABETH FARRELL HAMILTON, MT
PREP: 15 MIN. • COOK: 2 HOURS + STANDING • MAKES: 8 SERVINGS
1 cup all-purpose flour
1 cup packed brown sugar, divided
5 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1 1/4 cups hot water
1. In a large bowl, whisk flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to the flour mixture; stir just until moistened.
2. Spread batter into a 3-qt. slow cooker coated with cooking spray. In a small bowl, mix cinnamon and the remaining brown sugar and cocoa; stir in hot water. Pour over batter (do not stir).
3. Cook, covered, on high for 2 to 2 1/2 hours or until a toothpick inserted in cake portion comes out clean. Turn off slow cooker; let stand for 15 minutes before serving.
TEST KITCHEN TIP
Dutch-process cocoa can be used instead of regular cocoa if the recipe doesn’t call for a leavening agent, or if it calls for baking powder. Baking soda needs the acidity of regular cocoa to activate and for the cake or cookie to rise.