Mississippi Mud Slow Cooker Cake
Servings: 8
Ingredients
- 1 ½ c all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 c granulated sugar
- ¾ c baking cocoa divided
- ¾ c half & half
- 1 teaspoon vanilla extract
- 3 Tb extra virgin olive oil
- ⅔ c dark chocolate chips
- ⅔ c chopped pecans
- 2 c very hot water
- 1 Tb instant espresso powder
- 1 c brown sugar preferably dark brown
- ½ teaspoon hazelnut extract
For serving
- ice cream
Instructions
- In your mixing bowl, combine the flour, baking powder, salt, sugar, and 1/2 c baking cocoa. Give these a stir to combine.
- In your measuring cup, combine the half & half, vanilla extract, and extra virgin olive oil. Pour this into the flour mixture. Mix well.
- Add in the chocolate chips and chopped pecans. Stir to combine.
- Spread this dough in the bottom of a 6-quart slow cooker that has been lightly sprayed with non-stick cooking spray.
- In a bowl, combine 2 cups of very hot water with a tablespoon of instant espresso powder (or 2 Tb instant coffee). Stir until it is dissolved.
- To this, add in the ¼ c baking cocoa, brown sugar, and hazelnut extract. Stir these together until the brown sugar is dissolved.
- Pour this rich goodness all over the top of the dough in your slow cooker.
- Cover it with a double layer of paper towels and then place your lid over the top. Cook on high for 2 hours.
- Let it sit for 20 minutes and then serve with a scoop of ice cream.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/mississippi-mud/Equipment Used
Nutrition
Serving: 1c | Calories: 529kcal | Carbohydrates: 86g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 268mg | Potassium: 370mg | Fiber: 5g | Sugar: 58g | Vitamin A: 87IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 3mg
