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Enjoy this recipe from Slow-Cooker Fall Favorites.
Submitted by: Joyce Stackhouse from Cadiz, OH
1 c. all-purpose flour
2/3 c. light brown sugar, packed
1/2 c. baking cocoa, divided
1/4 t. baking soda
1/4 t. salt
1/2 c. milk
1 T. butter, melted
1 t. vanilla extract
3/4 c. sugar
1-1/3 c. hot water
2 T. instant coffee granules
Preheat a lightly greased slow cooker on high setting. In a bowl, combine flour, brown sugar, 1/4 c. cocoa, baking soda, salt, milk, butter and vanilla; mix until smooth. Spoon batter into a lightly greased slow cooker. In a bowl, combine sugar and remaining cocoa; sprinkle over batter. Combine hot water and coffee granules; stir until granules are dissolved. Drizzle coffee mixture over all; do not stir. Cover cook on high setting for 2 hours. Remove crock from heat to a wire rack; let cool 15 minutes before serving. Serves 8 | |
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Preheat a lightly greased slow cooker on high setting. In a bowl, combine flour, brown sugar, 1/4 c. cocoa, baking soda, salt, milk, butter and vanilla; mix until smooth. Spoon batter into a lightly greased slow cooker. In a bowl, combine sugar and remaining cocoa; sprinkle over batter. Combine hot water and coffee granules; stir until granules are dissolved. Drizzle coffee mixture over all; do not stir. Cover cook on high setting for 2 hours. Remove crock from heat to a wire rack; let cool 15 minutes before serving. Serves 8 |
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