Easy Crockpot Hot Fudge Cake

hot fudge cakeThere are two things I like about this hot fudge cake recipe – actually there are three. Make that four.

First, you can fix it and forget it and still serve it warm. That’s because it bakes in the crock pot and you can finalize meal preparation while it bakes.

Second, you don’t need to make a frosting. The sauce poured on top simmers down inside the cake as it bakes and leaves a lovely gooey chocolate syrup.

Thirdly, you can increase or decrease the amount of chocolate without any trouble. Use fewer chocolate chips and less cocoa if you are not a fan of a strong cocoa flavor, and the hot fudge cake will still be good!  One of my friends told me she doesn’t add any chocolate chips – I’ve tasted hers and it’s just as good, I promise.

Last but not least, the fragrance of chocolate baking for over two hours will add a lift to any kitchen. If you know that leftovers will be frowned upon the night you serve this, your family will forget their disgruntlement when they smell that homey fragrance in your kitchen.

The original recipe I found says it should be done on high for four hours. That’s too high and too long for my crockpot, which is a 240 watt. This one was done in two hours on low. Big difference, I know.  My suggestion? Keep an eye on it the first time you make this recipe, and you’ll know how long and on how high a temperature to make this hot fudge cake. This is a great recipe to use if you’re fixing for a crowd one evening or even for Sunday lunch.

hot fudge cake

I will be making this again and again, and it’s bound to become a favorite, I’m sure.

No Stress Hot Fudge Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Put your ingredients into the crock pot, add the sauce, and it will be ready to serve without any more fuss or mess.
  • 3 cups brown sugar, divided
  • 2 cups flour
  • 8 Tbsp. cocoa, divided
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 4 Tbsp. butter, melted
  • ½ tsp. vanilla
  • 3 cups (or less) chocolate chips
  • 3½ cups boiling water
  1. Combine 2 cups brown sugar, flour, 4 Tbsp. cocoa, baking powder, and salt in a bowl
  2. In a saucepan, melt butter and then add milk and vanilla.
  3. Stir the butter mixture into the flour mixture
  4. Spray inside of slow cooker with Pam
  5. Spread mixture evenly in the 3-quart slow cooker
  6. For the sauce, combine the remaining brown sugar, cocoa, and boiling water
  7. Pour the liquid over the batter, and do not stir.
  8. Cook on low for 2-3 hours or until a toothpick inserted in the center comes out clean.
  9. Serve with vanilla ice cream



Pinterest Easy Crockpot Hot Fudge Cake

Best Brownie in a Mug

With cooler evenings approaching,this brownie in a mug is the perfect evening treat or dessert.  This recipe uses real butter and cream cheese – and I’m certain you will think it worth the effort.

Place butter and cream cheese into a microwave measuring cup and heat for thirty seconds.  While that is happening, combine the dry ingredients.  Then add milk and vanilla to the butter/cream cheese mixture.  Combine your wet and dry ingredients.

Place into a microwavable mug or a 1/2 pint jar.  A taller, narrow mug or jar works best.

the unbaked brownie

Heat* in microwave for 90 seconds or less.  Watch your brownie carefully to make certain it doesn’t rise over the top of the mug.

Serve with a dollop of whipped cream if you’d like.


*1150 Watt Microwave

Best Brownie in a Mug
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 1
In less than three minutes, your brownie in a mug can be ready to serve. Butter and cream cheese add an extra delight to this recipe.
  • 3 Tablespoons flour
  • 1 to 1½ Tablespoons sugar
  • 1 Tablespoon cocoa powder
  • ¼ teaspoon.baking powder
  • dash of salt
  • 3 Tablespoons butter
  • 2 Tablespoons cream cheese
  • 3 Tablespoons milk
  • ¼ teaspoon vanilla
  1. In a bowl, mix dry ingredients together
  2. Place butter and cream cheese in microwavable bowl/measuring cup and microwave for 30 seconds
  3. Add milk and vanilla to butter mixture
  4. Mix wet and dry ingredients together
  5. Place in microwavable mug (or use a ½ pint canning jar)
  6. Heat in microwave* for 90 seconds
  7. Remove from microwave
  8. Garnish with whipped topping if desired
  9. *my microwave is 1150 Watts

Cake Mix Cookies

Any flavor will do.  Do you want chocolate or strawberry?   Or would you prefer lemon or pumpkin? Perhaps you’d like to try pineapple.  Take your pick. Switch up the flavors by the seasons.  This recipe is so easy and is guaranteed to have folks coming back for more.

My neighbor brought these cookies to our end-of-the-summer bash (the night we had 62 folks counting babies join us to celebrate).  It was a hot, humid evening, and those under thirty  had to eat outside on the deck.  Carol came with watermelon that she’d signed up to bring.  She also showed up w ith a tray of these cookies, and they were a hit. Before the evening was over, I was instructed by my youngest to get this recipe.  So I did.  The cookies photoed here are chocolate and lemon.  I have yet to try other flavors, but you can be certain I will.

All you need is a box of cake mix of your choice.  It doesn’t have to be a brand name.  Pick up whatever is on sale.  Add 2 eggs, 1/2 cup vegetable oil, and 1 Tablespoon water.  Mix together, roll into balls or scoop with an ice cream scoop and roll into confectioner’s sugar.  Bake at 350 for 8-10 minutes.  Co0l – and enjoy!

Cake Mix Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
Mixing up a batch of cookies has never been this easy. With a cake mix for starters, all you need is three other ingredients.
  • 1 box cake mix - your choice of flavor
  • 2 eggs
  • ½ cup vegetable oil
  • 1 Tbsp. water
  • Confectioners' sugar
  1. Mix cake mix, eggs, vegetable oil and water together until smooth
  2. Shape dough into balls and roll in confectioners sugar
  3. Place on slightly greased cookie tray
  4. Bake at 350 for 8-10 minutes


Mom’s Chocolate Sheet Cake #2

I found out after last week’s post that Mom Slabach had an “original” chocolate sheet cake that she used. The fact is that Aunt Peggy (her sister-in-law) had a chocolate sheet cake recipe and it was the one Mom used – at least some of the time.  By the time I married into the family, the recipe I posted last week had made its debut in Mom’s kitchen, and it’s the one I remember her using.  The recipes are a lot alike except this one uses buttermilk with baking soda instead of sour cream.  It also uses water and shortening.  The frosting recipes are identical.

Both recipes say to add the frosting while the cake is still hot.  Some folks wait until the cake is cooled and then make the frosting.  If you choose this option, you won’t need as much frosting, because the frosting won’t run down into the cake.

Both recipes are great and, because we are Slabachs, we have strong opinions about which one we think is the best. That means you get to vote and break the tie.  Just kidding.  I never really took a vote; I just know there is a disagreement on which is the best.  The cake freezes well, so go ahead and try this recipe and save it for a rainy day.

My friend Allison, who is eleven, spent the day with me and helped me make this cake.  Here she is pouring the batter into the jelly roll pan.

To make the frosting, bring the ingredients to a boil and then remove from heat.  Add confectioners sugar and vanilla.  Here is the start of the frosting, just when it is ready to begin boiling.

Mom's Chocolate Sheet Cake #2
Recipe type: dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
A chocolate sheet cake with buttermilk in the batter. An easy recipe to make and fun to serve. It freezes well.
  • 2 cups sugar
  • 2 cups flour
  • ½ tsp salt
  • 1 stick margarine (I use butter)
  • 4 T. cocoa
  • ½ c shortening (I use Crisco)
  • 1 cup water
  • 2 eggs
  • 1 tsp. soda dissolved in ½ cup buttermilk
  • 1 tsp. vanilla
  • 1 stick margarine
  • 6 Tbsp. milk
  • 4 Tbsp. cocoa
  • 16 oz powdered sugar
  • 1 tsp. vanilla
  • 1 cup nuts, optional
  1. Combine flour, sugar, and salt
  2. Heat margarine, cocoa, shortening, and water
  3. Bring to boil.
  4. Pour over dry ingredients and mix well.
  5. Add eggs, buttermilk/soda, and vanilla
  6. Mix well.
  7. Pour into greased jelly roll pan.
  8. Bake at 400 for 20 minutes
  9. FROSTING directions:
  10. Heat margarine, milk, and cocoa.
  11. Bring to a boil. Remove from heat
  12. Add powdered sugar, vanilla and nuts (optional)
  13. Stir until smooth, and spread over warm cake




I use my silicone whisk all the time.  Remember that Amazon has free shipping!