Planning to build the sundae of your dreams, but want the ease of using a slow cooker? This moist and chewy mocha cake makes your dream a reality!
What You Need
Original recipe yields 7 servings
1 cup flour
1/2 cup granulated sugar
6 Tbsp. unsweetened cocoa powder, divided
2 tsp. CALUMET Baking Powder
1/2 cup milk
2 Tbsp. oil
3/4 cup packed brown sugar
1-1/2 cups brewed MAXWELL HOUSE Coffee
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Let's Make It
Mix flour, granulated sugar, 2 Tbsp. cocoa powder and baking powder in medium bowl until blended. Add milk and oil; mix well. Pour into slow cooker sprayed with cooking spray.
Mix brown sugar, remaining cocoa powder and coffee until blended; pour over batter in slow cooker. Cover with lid.
Cook on LOW 3-1/2 to 4 hours (or on HIGH 2 to 2-1/4 hours) or until toothpick inserted in center comes out clean. Turn off slow cooker; let stand, covered, 15 min. before serving.
Serve topped with one or more of the following: thawed COOL WHIP Whipped Topping, ice cream, chopped PLANTERS Nuts, chopped candies, and/or colored sprinkles.
Prepare using almond milk.
This is a great use for leftover brewed coffee.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.