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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.

Recipe by Oxmoor House February 2006

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Credit: Jim Bathie

Recipe Summary

prep:
8 mins
cook:
2 hrs 30 mins
additional:
30 mins
total:
3 hrs 8 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.

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  • 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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