It’s magic! A rich hot fudge sauce forms while the cake bakes. I have been making this for quite a few years. I usually double the recipe (single recipe is pretty small) and serve with ice cream toppings (raspberry sauce is my favorite) additional cooking time is only about 30 minutes. Anyone that I have ever served this to loves it.

Slow-Cooker Hot Fudge Sundae Cake
Yields 6
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Prep Time
15 min
Total Time
3 hr 25 min
Prep Time
15 min
Total Time
3 hr 25 min
  1. 1 cup Gold Medal™ all-purpose flour
  2. 1/2 cup granulated sugar
  3. 2 tablespoons baking cocoa
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1/2 cup milk
  7. 2 tablespoons vegetable oil
  8. 1 teaspoon vanilla
  9. 1/2 cup chopped nuts
  10. 3/4 cup packed brown sugar
  11. 1/4 cup baking cocoa
  12. 1 1/2 cups hot water
  1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
  2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
  3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
  4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
  1. * Top off this chocolate lover’s treat with what else but a scoop of ice cream and a long-stemmed cherry!
  1. Serving Size: 1 Serving
  2. Calories 380, Total Fat 12g, Cholesterol 0mg, Sodium 380mg, Total Carbohydrate 66g, Protein 5g, Vitamin A 0%, Vitamin C 0%, Calcium 16%, Iron 14%
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