Slow Cooker Chocolate Cake

• Print

Thursday, January 01, 2004

Categories:

Dessert

Yield:

8 servings

Ingredients:

1/2 C. brown sugar
1 C. water, divided use
2 T. cocoa
2 1/2 C. reduced-fat brownie mix (half of a 21.5 oz. pkg.)
1/4 C. reduced-fat peanut butter
1 T. light margarine
1/4 C. chocolate chips

Directions:

In a small sauce pan combine brown sugar, 3/4 cup water and cocoa. Bring to a boil. In a large bowl combine brownie mix, peanut butter, margarine, 1/4 cup water and chocolate chips. Spread the batter evenly into a 5 quart slow cooker pot that has been sprayed with non-stick cooking spray. Pour boiling mixture over the batter. Cover and cook on high 2 hours, turn heat off and let stand 30 minutes. Spoon into dessert dish while warm, serve with fat-free whippped topping or reduced calorie/reduced fat ice cream.

Nutrition Facts:

239 calories, 43g carbohydrate, 5.1g protein, 6.3g fat, 1.8g saturated fat, 0mg cholesterol, 1.6g dietary fiber, 219mg sodium
Exchanges per serving: 2 starch, 1 fat

Source:

Adapted recipe by Rachel Cly, RD/LD, Siegfried Health Club, St. John Medical Center