We really enjoy this cake. It is simple to prepare and so moist. It's a great everyday cake that you don't even need to frost and it stays delcious and moist for several days.
This is what the cake looks like in the crock pot when it is done. It will be the shape of your crock pot so keep that in mind if you have an oval crock pot, your cake will be oval shaped. Also, because slow cookers are different sizes, you may need to cook the cake shorter or longer. Monitor it somewhat the first time.
This cake is pretty easy to transfer to a platter, but you will need to use some care when doing this. I use a turner and lift up slightly underneath the cake all around to make sure it is loose from the crock. Then I place a platter on top of the crock and flip the cake out onto the platter.
Doesn't this look delicious? It is seriously good. I may have to go and make one right now.
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup melted coconut oil or vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Serve with strawberries and whipped cream for an extra special treat.
Recipe slightly adapted from All Recipes.
Disclosure: If you use this link for coconut oil it is a referral link. If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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