Crock Pot Raspberry Fudge Cake
Prep time: 10 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 40 mins
The combination of chocolate and raspberries is delicious in this simple slow cooked dessert!
Ingredients
  • 1 cup flour ( I have used Bob's Red Mill 1 to 1 gluten free flour and it works great)
  • ½ cup sugar
  • 2 tablespoons baking cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • ¾ cup brown sugar
  • ¼ cup baking cocoa
  • 1½ cups hot water
  • 1 cup raspberries, fresh or frozen works
Instructions
  1. Mix flour, regular sugar, 2 tablespoons cocoa, baking powder, and salt in a bowl.
  2. Add milk, oil, and vanilla and stir just until smooth.
  3. Gently stir raspberries into batter.
  4. Spread the batter into a greased 3 quart, or about that size, crock pot.
  5. In a bowl mix together the brown sugar, ¼ cup cocoa, and the hot water and pour evenly over the cake batter.
  6. Cook on high for 2- 2½ hours. Mine took about 2 hrs.
  7. Turn off slow cooker and let sit about 15- 20 minutes before serving.
  8. Serve with whipped cream or ice cream.
Recipe by Lynn's Kitchen Adventures at https://www.lynnskitchenadventures.com/crock-pot-raspberry-fudge-cake/