Ingredients

The following ingredients have 10 Servings
  • 1 ¾ cups all purpose flour (or gluten free flour mix)
  • ¾ cups unsweetened cocoa powder
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 cup boiling water
  • 6 to 8 Cadbury Creme eggs
  • Mini Cadbury Creme eggs (if desired)

Instruction

  • Spray the liner of a 6 to 8 quart slow cooker with nonstick cooking spray.
  • In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cocoa, and sugar.
  • In a medium bowl, beat the eggs slightly. Add the milk, vegetable oil, and vanilla extract, whisking until well blended.
  • Very slowly, add the water to the milk mixture while whisking.
  • Add the wet ingredients to the dry ingredients and stir until combined.
  • Transfer the batter to the slow cooker. Cover and cook on low for 3 to 3 ½ hours, depending on the size of the slow cooker, or until the top of the cake is no longer wet.
  • Turn off the slow cooker and remove the lid.
  • Coarsely chop the Cadbury eggs and sprinkle over the top of the cake. If desired, drop mini Cadbury eggs over the cake. Allow to melt as the cake cools.
  • This cake can be served completely cooled or warm.