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Ingredients:

● 1 cup AP flour

● 2 tsp. baking powder

● 6 tbsp. butter

● 1/3 cup chocolate chips

● 2/3 cup sugar

● 3 tbsp. dutch-processed cocoa

● 1 tbsp. vanilla extract

● 1/4 tsp. salt

● 1/3 cup milk

● 1 egg yolk

● 1/3 cup sugar

● 1/3 cup brown sugar

● 1/3 cup dutch-processed cocoa

● 1 1/2 cups hot water

● whipped ; cream or ice cream for topping

Directions:

Step 1

Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Step 3

Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugars, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you’ll know it’s ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it’s done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Find lots more recipes at Tempt My Tummy Tuesday, Tasty Tuesday and Grocery Cart Challenge Recipe Swap.

This recipe will seem intimidating, but really isn’t – quite easy with the towel method of rolling!

Libbys Pumpkin Roll

Ingredients:
  ● 1/4 cup powdered sugar ; (to sprinkle on towel)
  ● 3/4 cup all-purpose flour
  ● 1/2 tsp. baking powder
  ● 1/2 tsp. baking soda
  ● 1/2 tsp. ground cinnamon
  ● 1/2 tsp. ground cloves
  ● 1/4 tsp. salt
  ● 3 large eggs
  ● 1 cup granulated sugar
  ● 2/3 cup canned pumpkin
  ● 1 cup walnuts ; chopped (optional)
  ● 1 package  ; (8 ounces) cream cheese, softened 
  ● 1 cup powdered sugar ; sifted
  ● 6 tbsp. butter or margarine ; softened
  ● 1 tsp. vanilla extract
  ● Powdered ; sugar

Directions:

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

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