Ingredients Jump to Instructions ↓

  1. 6 Tbsp butter

  2. 1 cup sugar

  3. 1 cup unsweetened applesauce

  4. 1 tsp cinnamon

  5. 1 tsp vanilla

  6. 3 eggs

  7. 4 (1 oz) squares unsweetened chocolate, melted

  8. 1 1/2 cups flour

  9. 2 tsp baking soda

  10. 1 tsp baking powder

  11. pinch of salt

  12. 1/3 cup buttermilk

  13. 3/4 cup semisweet chocolate chips

  14. 1/2 cup chopped walnuts

  15. powdered sugar

  16. 1.In a large bowl, beat together the butter and sugar w/a mixer on high speed

  17. 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 & 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

  18. 3 1/2 quart slow cooker (crock pot) and smooth the top.

  19. 2.Cover and cook on the high setting

  20. 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)

  21. 3.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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