A decadent dessert couldn't be easier than this ooey-gooey chocolate cake prepared in a slow cooker. A hint of instant coffee pairs perfectly with the unsweetened cocoa and intensely enriches the flavor.
Oxmoor House FEBRUARY 2006
Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.
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