OK, I kind of think of cake in a slow cooker the way that I felt about no boil lasagna noodles...let's just say I have my doubts. I suppose though, the only way to resolve this doubtfulness is to try it, right? It just seems un-natural. But the lasagna noodles worked out...
2 C. white sugar
1 3/4 C. all purpose flour
3/4 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 C. milk
1/2 C. vegetable oil
2 tsp. vanilla
1 C. boiling water
Spray crock of a large slow cooker with cooking spray.
In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, oil, and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
Pour the cake batter into the prepared slow cooker.
Set the slow cooker to low. Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off the slow cooker and allow the cake to rest for 30 minutes before serving.
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