Friday Favorite

I love using my four-serving crockpot to make recipes. The food can cook while you are doing homework, taking tests, or just plain being lazy. My favorite time to throw something in the crockpot is on Sundays, so that by the time I get home from church, I don't have to cook. Although I make some really yummy recipes for dinner, one of my favorites is for a heavenly chocolate cake. Just thought I should share:

Chocolate Mud Cake

Prep. Time: 10 Minutes
Cook Time: 2 Hours
Yields: 4 servings

What you'll need

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 6 tablespoons butter
• 2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
• 1 cup sugar (2/3 cup & 1/3 cup, added separately)
• 3 tablespoons plus 1/3 cup Dutch-processed cocoa
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 egg yolk
• 1/3 cup brown sugar
• 1 1/2 cups hot water

How to make it

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