Crockpot Chocolate Moist Cake Recipe

Crockpot Chocolate Moist Cake Recipe

7 Tbsps of butter; softened & divided
1/2 c of sugar (brown)
1 c of applesauce (unsweetened)
1/2 c of sugar
1 tsp of cinnamon
1 tsp of vanilla extract (pure)
4 sq of chocolate (unsweetened, 1 oz); melted
3 pcs of eggs
1.5 c of all-purpose flour
3/4 c of chocolate chips (semisweet)
1/3 c of buttermilk
1/2 c of walnuts (chopped)
Powdered sugar
Pinch of salt
1 tsp of baking powder
2 tsps of baking soda

Grease a crockpot (3.5 quarts) with butter. Set aside.

Combine the remaining butter, white sugar and brown sugar in a big mixing bowl. Set electric mixer to high speed. Beat mixture ’til fluffy (about 1-2 minutes). Gradually add the chocolate.

Beat ’til well-blended. Add the all-purpose flour, salt, baking powder, and baking soda; and beat ’til smooth.

Reduce the mixer speed to low. Gradually add buttermilk. Beat ’til smooth. Turn off the mixer. Manually add the chopped walnuts and choco chips. Stir lightly. Transfer all the batter into greased crockpot. Flatten the top.

Put the lid on. Set heat to high. Cook ’til a toothpick comes out clean when you insert it (usually 2 – 2.5 hours). Remove the cover. Set cake aside in the crockpot ’til cool enough to handle.

Let a long, smooth knife run around the cake’s edges. Gently lift the entire cake out using a spatula (large). Shower the chocolate cake with powdered sugar prior to serving.

>> Crockpot Chocolate Moist Cake Recipe