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Hot Fudge Spooncake
1 3/4 cups packed light brown sugar, divided
1 cup all-purpose flour
1/4 cup plus 3 tablespoons cocoa powder, such as Hershey's
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 3/4 cups hot water
Vanilla ice cream (optional)
Sift 1 cup of the brown sugar, the flour, the 3 tablespoons cocoa powder, baking powder and salt together through a strainer into a medium bowl, rubbing the brown sugar through to remove any lumps. Whisk in the milk, melted butter and vanilla. Spread evenly over the bottom of a 3 1/2-quart slow cooker.
Mix together the remaining 3/4 cup brown sugar and 1/4 cup cocoa powder. Sprinkle evenly oven the top of the batter. Pour in the hot water, but do not stir.
Cover and slow-cook until a toothpick inserted 1 inch deep into the center of the cake comes out clean, about 2 hours on high. (Do not cook on low for a longer period of time.)
Spoon the warm pudding into individual bowls. Serve with scoops of vanilla ice cream if desired.
Makes 4 to 6 servings.
All recipes from "The Slow Cooker Ready & Waiting Cookbook: 160 Sumptuous Meals That Cook Themselves" by Rick Rodgers
Sunday, March 02, 2003 |
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