Imagine coming home to a warm, chocolaty, homemade dessert at the end of a long winter’s day! The slow cooker keeps this cake moist and rich-tasting without eggs, dairy, or too much fat.
- 1 28-oz. can pear halves in syrup, drained, syrup reserved
- 3/4 cup all-purpose flour
- 1/2 cup plus 2 Tbs. brown sugar, divided
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. cider vinegar
- 2 Tbs. soy margarine
- 1/2 tsp. vanilla extract
- Coat 2-quart slow cooker with cooking spray, and arrange pear halves on bottom.
- Sift flour, 1/2 cup brown sugar, baking powder, baking soda, and salt into large bowl.
- Whisk together cocoa powder, vinegar, 1/4 cup reserved pear syrup, remaining 2 Tbs. brown sugar, and 1/2 cup water in glass measuring cup. Add margarine, and heat in microwave on high power 3 minutes, or until boiling. Whisk until smooth, then stir cocoa mixture into flour mixture. Stir in vanilla extract.
- Spread batter over pears, and cook in slow cooker on low 4 to 6 hours. Remove lid, and cool 15 minutes. To serve: Scoop out cake, and set on plate with pears on top.
- Serving Size: Serves 6
- Calories: 261
- Carbohydrate Content: 56 g
- Fat Content: 4 g
- Fiber Content: 4 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 248 mg
- Sugar Content: 39 g