Yesterday, I used my crock pots for Sunday dinner. It made for a very nice but easy dinner. I decided on a Chicken Rice Soup for the main dish since I had left over chicken already on hand. It was quite good with a basmati/wild rice mix in it.
When we got home from church, I quickly made pretzel shaped rolls (from my pizza dough recipe) and a salad to accompany it.
But I also decided to try making a dessert...Hot Fudge Cake to be exact. I saw the recipe in Fix It & Forget It Lightly and was intrigued. This deliciously moist pudding cake creastes it's own hot fudge sauce underneath. I served it warm with fresh whipped cream but vanilla ice cream would also be good. I decided that some fresh raspberries or a raspberry puree would have made it just about perfect. It was very easy and took a little under two hours on high until it was done. So, it you want a yummy, fudgey, easy dessert, you should definitely give this rich cake a try. If I were to make it again, I would reduce the amount of sugar - it's quite a lot. But for an occasional dessert treat, I was willing to overlook that. :)
SLOW COOKER HOT FUDGE CAKE
Fix It & Forget It Lightly
Print This Recipe
1 ¾ c. brown sugar, divided
1 c. flour
3 Tb. plus ¼ c. cocoa powder, divided
1 ½ tsp. baking powder
½ tsp. salt
½ c. milk
2 Tb. butter, melted
½ tsp. vanilla
1 ¾ c. boiling water
In a mixing bowl, mix together 1 c. brown sugar, flour, 3 Tb. cocoa powder, baking powder, & salt
Stir in milk, butter, and vanilla.
Pour into slow cooker sprayed with non-stick spray.
In a separate bowl, combine ¾ c. brown sugar and ¼ c. cocoa powder. Sprinkle over batter in the slow cooker. Do not stir.
Pour boiling water over mixture. Do not stir.
Cover. Cook on high 1 ½ - 1 ¾ hours, or until toothpick inserted into cake comes out clean.
Is that chicken and rice soup recipe on this site somewhere, because I've never made that and it sounds delicious today.
ReplyDeleteHey Lana - it is not but I'll give you an approximate of what I did. I changed the recipe so much from the original and did a rather bad job at writing down what I did differently. :)
ReplyDelete7 c. liquid (I used 4c. chicken stock and the rest water)
2 c. cooked chicken, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1 onion, diced
3/4 c. long grain rice, uncooked
2 Tb. dried parsley
2 tsp. salt
1/2 tsp. pepper
1 tsp. dried tarragon
1/2 tsp. dried rosemary
Put it all in the crock pot and cook on high for 2 hours then reduce to low for 1 1/2 hours or until rice and vegetables are tender.
Adjust seasoning to your taste. :)
Hope that helps!
I love the crock pot but rarely use it for desserts. Thanks for the recipe!
ReplyDeletePerfect, Alaina. Thanks. I can't wait to make this!
ReplyDelete