Preparation:
Place a metal rack or trivet in a slow cooker. Grease a 1-1/2 quart mold or baking dish. Sift flour, baking powder, salt and cocoa into a bowl. In a large bowl, cream butter and sugar. Add eggs, one at a time, alternately with half the flour mixture, beating well after addition. Add milk alternately with remaining flour. Stir in bread crumbs. Pour into prepared mold and cover with foil. Add 2 cups hot water to slow cooker. Place mold with caked mixture on rack in cooker. Cover and cook on HIGH 3 to 4 hours. Serve warm or cold. To serve, slice cake and top each serving with chocolate or fudge sauce and whipped cream, if desired. Makes 6 - 8 servings |
