A decadent dessert couldn’t be easier than this ooey-gooey chocolate cake prepared in a slow. A hint of instant coffee pairs perfectly with the unsweetened cocoa and intensely enriches the flavormore

Yield: Makes 6 to 8 servings
Recipe from Oxmoor House

Recipe Time

Cook Time: 2 Hours, 30 Minutes
Prep Time: 8 Minutes
Other: 30 Minutes

Ingredients

  • 1 1/3 cups sugar
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 4 large eggs, lightly beaten
  • 1/3 cup unsweetened cocoa
  • 1/4 cup chopped pecans, toasted
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Vanilla ice cream (optional)

Preparation

  1. Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
  2. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.
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