dessert · Unspecified
Amazing Slow Cooker Chocolate Cake
A cake centered on white sugar, all-purpose flour, unsweetened cocoa powder, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 1 serving
- 2 cup 2 cups white sugar
- 1 cup 1 3/4 cups all-purpose flour
- 1 cup 3/4 cup unsweetened cocoa powder
- 1 teaspoon 1 1/2 teaspoons baking soda
- 1 teaspoon 1 1/2 teaspoons baking powder
- 1 teaspoon 1 teaspoon salt
- 2 item 2 eggs
- 1 cup 1 cup milk
- 1 cup 1/2 cup vegetable oil
- 2 teaspoon 2 teaspoons vanilla extract
- 1 cup 1 cup boiling water
Equipment
Mixing bowl + Cake pan
How to make it
- 1
Heat the oven to 350°F and prepare the appropriate pan.
- 2
Whisk together white sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. In a second bowl, combine eggs, milk, vegetable oil, vanilla extract, and boiling water.
- 3
Fold the wet mixture into the dry mixture just until combined; incorporate the prepared ingredients.
- 4
Bake until the center springs back and a tester comes out without wet batter. Cool before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
