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1 cake
suggest servings
| 2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | cocoa powder | |
| 1/2 | cup | butter | |
| 1/2 | cup | sugar | |
| 4 | large | eggs | |
| 1 | cup | milk | |
| 1 1/2 | cups | bread crumbs | fresh |
| 1 | x | chocolate sauce |
Grease 1 1/2 quart mold or baking dish.
Sift flour, baking powder, salt and cocoa powder.
In large mixing bowl, cream butter and sugar; add eggs, one at a time, alternately with half of the flour mixture.
Beat well after each addition.
Add milk alternately with remaining half of flour mixture.
Stir in bread crumbs.
Pour into greased mold, cover with foil; tie in place (wire twisties work well for this).
Place rack in slow-cooker (crock pot).
Add two cups of hot water.
Place mold with cake on rack in pot.
Cook covered, on high for 3-4 hours.
Serve warm or cold.
To serve, slice cake and spoon chocolate or fudge topping over; top with whipped cream, if desired.
| % Daily Value* | |
| Total Fat 33.0g | 51% |
| Saturated Fat 18.0g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 707mg | 29% |
| Total Carbohydrate 111.0g | 37% |
| Dietary Fiber 7.0g | 28% |
| Sugars 31.0g | |
| Protein 23.0g | 45% |
| Vitamin A | 21% | Vitamin C | 0% | |
| Calcium | 25% | Iron | 41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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