June 30, 2006, Newsletter Issue #131: Hot Fudge Cake
Tip of the Week
1 cup flour
1/2 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 Tbsp. oil
1 tsp. vanilla
1/2 cup chopped pecans
3/4 cup brown sugar
1/4 cup cocoa
1-1/2 cups hot water
Spray the inside of a 3 quart crockpot with nonstick cooking spray.
In a medium bowl, combine flour, sugar, 2 Tbsp. cocoa, baking powder, and salt. Add milk, oil and vanilla and mix until smooth. Add nuts, then spread in bottom of crockpot.
In a small bowl, combine brown sugar and 1/4 cup cocoa and blend with whisk. Add hot water and stir until smooth. Pour over batter in crockpot.
Cover crockpot and cook on high for 2 to 2-1/2 hours or until toothpick inserted in center of cake comes out clean. Turn off crockpot and let cake stand, uncovered, 30-35 minutes to cool slightly. Spoon cake onto serving dishes and cover with sauce that has formed in the bottom of the crockpot.
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