Chocolate Pudding Cake
- 1 of 2 Coat a 4-quart slow cooker bowl with nonstick cooking spray. In a medium bowl, whisk together flour, cocoa powder, pudding mix, 1/4 cup of the sugar, the baking powder, salt, ground cinnamon and, if desired, ancho chile powder. Make a well in center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in chocolate chips. Pour evenly into prepared slow cooker bowl.
- 2 of 2 In a small bowl, stir together chocolate sauce and remaining 1/3 cup sugar; pour in boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on HIGH for 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with whipped cream, if desired.
Servings Per Recipe: 6
Per Serving: 25 mg chol., 403 kcal cal., 16 g Fat, total, 3 g fiber, 5 g pro., 8 g sat. fat, 63 g carb., 300 mg sodium