Wednesday, 15 October 2014


6 Tbsp butter
1 cup sugar
1 cup unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
powdered sugar
-In a large bowl, beat together the butter and sugar w/a mixer on high
speed 1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon,
vanilla and eggs until well mixed. Beat in the melted choclate until
blended. Add the flour, baking soda & powder, and salt. With the mixer
on low speed, beat in the dry ingredients, adding the buttermilk as you
beat. Beat just until evenly mixed. By hand, stir in chocolate chips and
nuts. Scrape the batter into a WELL BUTTERED 3 1/2 quart slow
cooker (crock pot) and smooth the top.
-Cover and cook on the high setting 2 1/4 to 2 1/2 hours, or until a
cake tester inserted in the center comes out clean. (Do not cook on
the low heat setting for a longer time)
-Remove the lid and let the cake stand in the slow cooker until just
barely warm.
To unmold, run a sharp knife around the inside edges of the crock and
w/a large spatula, carefully lift out the cake in one piece. Sprinkle with
powdered sugar over the top and cut into wedges to serve.

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