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Chocolate-Espresso Pudding Cake

Batter:

1 Cup cake flour or all-purpose flour
1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low fat milk
1 Tablespoon unsalted butter, melted
1 teaspoon vanilla extract

Topping:

3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 3/4 cups hot water
1/2 teaspoon instant espresso powder

To prepare the batter, combine the flour, brown sugar, cocoa, baking soda and salt in a medium bowl. Stir in the milk, melted butter and vanilla until blended. Spoon the batter into a 4-quart slow cooker.

To prepare the topping, combine the granulated sugar and cocoa in a small bowl. Sprinkle evenly over the batter. Combine the hot water and espresso powder in a liquid measure. Carefully pour over the cocoa-sugar mixture. DO NOT STIR.

Cover and cook until a toothpick inserted in the center of the pudding comes out clean 1 3/4 -2 hours on high. Serve warm.

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Comments on: "Chocolate-Espresso Pudding Cake" (1)

  1. Came here from A Year of Crockpotting. I wanted to make a chocolate pudding cake just last week for a dinner party but thought it would be too tricky to serve it fresh out of the oven — the crockpot version is brilliance! Thanks for sharing.

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