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“From the Art of the Slow Cooker.”
READY IN:
3mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a 1 1/2 quart souffle dish with oil and set aside.
  2. Combine the flour, baking powder, salt, 3/4 cup of the granulated sugar, and 1/4 cup of the cocoa in a mixing bowl. Add the milk, vanilla, and oil, and mix into a stiff batter. Scrape into the prepared dish and smooth the top.
  3. Mix the brown sugar, the remaining 1/4 cup granulated sugar, and remaining 1/4 cup cocoa in a small bowl; sprinkle in an even layer over the top of the batter. Pour the boiling water or coffee over all.
  4. Set the dish inside a 6 quart slow cooker and cover the top of the slow cooker with a folded kitchen towel, and then with the cooker lid. Cook on high for 2 1/2 hours, or until the top of the cake is set and the bottom is still syrupy.
  5. Cut into wedges or spoon onto plates, using the syrup on the bottom as a sauce.

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