It’s National Chocolate Cake Day! Let’s celebrate with this super simple, scrumptious Slow Cooker Chocolate Cake with a Walnut Bourbon Butter Sauce.
First, open your bourbon. I suggest taking periodic shots throughout the cooking process, so both you and the pot will be crocked. Get it…crock pot…anyway.
Next, remember to spray your slow cooker with nonstick cooking spray or it will be a bitch to clean. Trust me, I learned this the hard way.
Now, whip up your Batter:
1 cup baking mix of the Bisquick variety.
½ cup sugar
3 tablespoons unsweetened cocoa.
½ cup milk
1 teaspoon vanilla
Mix until as smooth as slow jazz and pour in slow cooker.
Next, make the Magic Pudding Concoction:
½ cup sugar
1/3 cup cocoa
1 2/3 cup HOT water.
Mix it up. Pour it over batter. Avoid the urge to stir. Trust in the magic.
Turn it on HIGH, leave it for three hours. Take some time to yourself. Paint your toe nails. Write in your journal. Watch Sixteen Candles for the one hundred and sixteenth time. What can I say? I heart Jake Ryan.
Serve with Smack-Your-Mama Walnut Bourbon Butter Sauce:
1 cup toasted walnut pieces.
1/2 cup butter
2/3 cup granulated sugar
2 tablespoons bourbon
1/2 teaspoon freshly-grated nutmeg
2 tablespoons water
1 egg, beaten
Melt butter, stir in other ingredients, thicken. Pour over cake.
If you’re feeling especially bold, add a big dollop of vanilla ice cream. Take a bite and settle in for a cakegasm of epic proportions. Warning: Moaning may be so loud that it makes your neighbors blush. Enjoy.
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