Time 4h30m Number Of Ingredients 14 Steps:
Coat a slow cooker with nonstick spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a second bowl, whisk together the milk, melted butter, and vanilla. Make a well in the middle of the dry ingredients. Pour the wet ingredient in to the well and whisk until smooth. Pour into the bottom of a slow cooker. Whisk together the sugar, brown sugar, cocoa powder until evenly combined. Sprinkle evenly over the batter in the slow cooker. Pour the hot water over the top of the batter and topping. Do not stir. Cover and cook on HIGH for 3 to 4 hours or LOW for 5 hours, or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached (see recipe notes). Serve with ice cream or whipped cream, spooning the chocolate sauce from the bottom of the slow cooker over the top. Garnish with maraschino cherries if desired.
Time 3h15m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker., In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.
Time 3h50m Yield 12 Number Of Ingredients 11 Steps:
Spray crock of a large slow cooker with cooking spray. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well. Pour the cake batter into the prepared slow cooker. Set slow cooker to “Low”. Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
Time 2h15m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large bowl, whisk flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. , Spread into a 3-qt. slow cooker coated with cooking spray. In a small bowl, mix cinnamon and the remaining brown sugar and cocoa; stir in hot water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out clean. Turn off slow cooker; let stand 15 minutes before serving.
Time 3h20m Yield 8 Number Of Ingredients 7 Steps:
Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top. Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.
Time 2h40m Yield 8 servings Number Of Ingredients 13 Steps:
Place 3 cups of water on the stove and begin to heat to boiling. Line slow cooker with a liner or spray lightly with cooking spray. Combine the sugar, flour, 6 tbsp cocoa powder, baking powder and salt in the slow cooker, mix. Stir in milk, melted butter, vanilla and BAKER’S Chocolate until combined and spread the batter so that it is evenly distributed on the bottom of the slow cooker. Mix together brown sugar and ½ cup cocoa powder and pour on top of the batter. Pour the boiling water over the top and let it soak in - do not stir. Cover and cook on High for approximately 2½ hours. Turn off heat, remove lid and let sit 20-30 minutes before serving. Scoop out a serving and top with COOL WHIP Whipped Topping.
