Ingredients

The following ingredients have 4 Servings
  • 3/4 cups milk chocolate chips
  • 3/4 cups butter
  • 2 cups sugar
  • 2 eggs
  • 3 egg whites
  • 1.5 cup flour
  • .3 oz bottle red food coloring
  • 2 teaspoons vanilla
  • 2 teaspoons baking cocoa
  • 1.5 teaspoons baking powder
  • 1/8 teaspoon salt
  • 8 oz pkg cream cheese, softened (for icing)
  • 3 tablespoons butter (for icing)
  • 1.5 cups powdered sugar (for icing)
  • 1/8 teaspoon salt (for icing)
  • pecans, optional

Instruction

  • Put your chocolate chips and 3/4 cups butter in a microwave safe bowl and melt in microwave (I heated it for 30 seconds at a time, stirring in between)
  • If your microwave safe bowl isn't large enough, pour into a large bowl and stir in your sugar
  • Whisk in 2 eggs and 3 egg whites one at a time
  • Mix in your flour, food coloring, vanilla, baking cocoa, salt and baking powder
  • Spoon into a greased 6-quart slow cooker (I used Sir Hamilton, my 6-quart Hamilton Beach Programmable Insulated Slow Cooker) and spread out evenly 
  • Place a couple of paper towels under the lid of your slow cooker, cover and cook on low for 2 1/2-3 hours, when you stick a toothpick in the middle, a few crumbs will stick to it when it comes out
  • Remove the lid and let it cool while you make your icing
  • Beat together your cream cheese and butter until mostly smooth
  • Stir in your powdered sugar and salt
  • Mix in your vanilla completely
  • Using a spoon, serve on a plate with a dollop of icing on top and a sprinkling of pecans, if desired