Crockpot Chocolate Apple Cake
6 tbsp butter
1/2 c sugar
1/2 c brown sugar
1 c unsweetened applesauce
1 tsp cinnamon
1 tsp pure vanilla extract
3 eggs
4 (1 oz) sq unsweetened chocolate, melted
1 1/2 c flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 c buttermilk
3/4 c semisweet chocolate chips
1/2 c chopped pecans
confectioner's sugar
In a large bowl, beat together butter and sugars w/a mixer on HIGH speed 1-2 minutes, or until fluffy. Beat in applesauce, cinnamon, vanilla and eggs until well mixed. Beat in melted chocolate until blended. Add flour, baking soda and powder, and salt. With mixer on LOW speed, beat in dry ingredients, adding buttermilk as you beat. Beat just until evenly mixed. By hand stir in chocolate chips and pecans. Scrape the batter into a well buttered 3 1/2 quart crockpot and smooth top. Cover and cook on the HIGH setting 2 1/4 to 2 1/2 hrs, or until a cake tester(toothpick) inserted in the center comes out clean. Do not cook on the low heat setting for a longer time. Remove lid and let cake stand in crockpot until just barely warm.
To unmold: Run a sharp knife around the inside edges of the crockpot and w/a large spatula, carefully lift out the cake in one piece. Sprinkle with confectioner's sugar over top and cut into wedges to serve.
Crockpot Chocolate Apple Sauce Cake
6 Tbsp butter
1 cup sugar
1 cup unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
powdered sugar
In a large bowl, beat together the butter and sugar w/a mixer on high speed 1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla and eggs until well mixed. Beat in the melted choclate until blended. Add the flour, baking soda and powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in chocolate chips and nuts. Scrape the batter into a WELL BUTTERED 3 1/2 quart slow cooker (crockpot) and smooth the top.
Cover and cook on the high setting 2 1/4 to 2 1/2 hours, or until a cake tester inserted in the center comes out clean. Do not cook on the low heat setting for a longer time.
Remove the lid and let the cake stand in the slow cooker until just barely warm.
To unmold, run a sharp knife around the inside edges of the crock and w/a large spatula, carefully lift out the cake in one piece. Sprinkle with powdered sugar over the top and cut into wedges to serve.
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