The flavor of the cake wasn't the best I've ever had, but the combination of texture and moisture was incredible. It was definitely one of the best cakes I've ever had. I didn't follow the recipe exactly, due to the fact that I'm lactose intolerant and also didn't have enough room in my slow-cooker. Here's what I did: Instead of milk, I used rice milk. The cake turned out great, even with this change. Additionally, I was already making "Slow Cooker BBQ Chicken" (find it on AllRecipes), and decided to get creative. First, I put my BBQ chicken into my slow-cooker, then I prepared my chocolate cake mixture by halving the recipe and pouring the mixture into a prepared ceramic baking dish. I then wrapped the ceramic dish in aluminum foil and gently placed it on top of my BBQ chicken. The sides of my slow cooker actually prevented the dish from sitting atop the chicken, which created a double-boiler effect for the cake. Six hours later, I had delicious BBQ chicken, and an ultra-moist chocolate cake. In short, the recipe is very tasty, and with a little creativity you can kill two birds with one stone.
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The flavor of the cake wasn't the best I've ever had, but the combination of texture and...