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Slow-Cooker Chocolate Custard Cake*

Batter:
2 cups of a packaged brownie mix
1 large egg
1 Tbsp vegetable oil
1/4 cup water

Sauce:
1 cup hot water
1/2 cup brown sugar
3 Tbsp baking cocoa

In a 2-quart mixing bowl, mix batter ingredients by hand. Pour batter in greased 3 1/2- to 4-quart slow cooker. Mix sauce ingredients together in separate bowl. Pour sauce evenly over batter. Do not stir after sauce has been added. Cover and cook on high heat 2 - 2 1/2 hours. Allow cake to cool for 30 minutes before servings. Serve with vanilla ice cream. Makes 6-8 servings.

101 Things to do with a Slow Cooker