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**Okay guys, this is an updated post. I simply HAD to share with you how I updated one of my favorite desserts to make it even better. You’re going to be so happy about this and I insist that you make it for dessert this week! Instead of pouring boiling water over the top of the cake I used milk. This simple change led to a hot fudge sauce consistency as opposed to a chocolate syrup/sauce consistency. It was so amazing and I could eat the entire pan hot or cold by myself. The picture above is from using milk instead of water and the pictures with the blue napkin are the original recipe which calls for water. **
|(This is an updated photo/recipe from February 2009…it remains one of my very favorite desserts)|
The oven version of this recipe was one of my very favorite desserts growing up. It was often made when we had company for dinner or for a Sunday dinner. It turns out so perfect in the slow cooker…which is good because this time of year the air conditioning is turned on and we don’t need to make it work harder than it already is. The slow cooker will keep your kitchen cool and let you have your cake too! Win-win. The best part of this cake is that it is like a brownie and fudge sauce all in one dish. The cake floats to the top during baking and bottom layer becomes the pudding-fudge sauce. You will definitely NEED the vanilla ice cream when serving this. If you happen to have leftovers, it’s super good for breakfast straight out of the tupperware in the fridge 🙂Print
- 1 cup packed brown sugar
- 1 cup flour
- 3 Tbsp cocoa
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 Tbsp melted butter
- 1/2 tsp vanilla
- 3/4 cup packed brown sugar
- 1/4 cup cocoa
- 1 3/4 cups
- In a large bowl mix together 1 cup brown sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
- Stir in milk, butter, and vanilla. Spread over the bottom of a greased slow cooker.
- In a separate bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle mixture over the batter in the bottom of the slow cooker.
- Warm up 1 3/4 cup of milk (or water) in the microwave. (I put mine in a glass pyrex measuring cup in the microwave on high for 2 minutes. It didn’t boil but was close to it.) Don’t stir the milk into the batter. During baking, the top layer bakes into a cake and the bottom layer turns into a fudgy pudding/hot fudge sauce. Cover and cook on HIGH 2-3 hours or until center is almost set.
- Scoop cake out into a serving bowl. Drizzle with the fudge sauce that is underneath the cake part. Serve warm with vanilla ice cream.
Ideal slow cooker size: the 3 quart casserole crock works perfect for this recipe
Why not make some homemade ice cream to go along with the dessert?? Try these recipes from some other bloggers:
- Homemade vanilla ice cream from Taste and Tell:
- Homemade vanilla ice cream without an ice cream maker from Fifteen Spatulas
- Simply perfect vanilla ice cream from Baking a Moment