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Pineapple Bread Pudding

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Slow-Cooker Fudge Pudding Cake
Ingredients:
First Layer:
1 cup packed brown sugar
1 cup all-purpose flour
3 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
Second Layer:
1/4 cup unsweetened cocoa
3/4 cup packed brown sugar
1 3/4 cups boiling water
Directions: Spray the crock-pot with baking spray.

Mix 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt in a mixing bowl. Stir in milk, margarine and vanilla. Spoon batter into bottom of crock pot (dough is very thick).

In another bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle evenly over batter. Do not stir.

Pour boiling water over the top. Do not stir. Cover and cook on high for 2-1/2 to 3 hours or until the cake pulls away from the sides of the crock-pot (pudding will be bubbling through).

Serve immediately with ice cream or whipped topping if desired. Or let set for 10 minutes and then invert onto a plate. Spoon pudding left in the pot over the cake.
Utensils Needed: 3 or 3-1/2 quart crock pot
Servings: 8
Calories/Serving: 385
Nutrition: One serving provides approximately: 285 calories; 3 g protein; 62 g carbohydrates; 4 g fat (2 g saturated); 10 mg cholesterol; 2 g fiber; 23 mcg folate; 2 mg iron; 341 mg sodium.
Source: Wheat Foods Council
Average Rating:
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Comments about this recipe
LYnn 10/4/2006 5:21 PM
Yum! Yum! Yum! I made this over the weekend and it was absolutely delicious! And so easy. You just layer everything into your crockpot and plug it in. I am definitely making this one again and again. Thanks so much for this truly simple-to-make recipe.
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