There is something mighty comforting about a dessert that minds itself while the rest of the day carries on, and this 5-Ingredient Slow Cooker Fourth of July Cocoa-Toned Bake is just the sort of homey sweet I would set going before heading out for a small-town parade. It bakes up soft and spoonable, with a pale blonde top and a rich cocoa swirl underneath that turns wonderfully molten in the center, giving you that old-fashioned pudding cake feeling with hardly any fuss at all.
This warm dessert is especially nice served with cold vanilla ice cream, a dollop of whipped cream, or a handful of fresh strawberries or raspberries for a festive red, white, and brown sort of table. If you are putting together a holiday cookout, it fits right in after grilled burgers, hot dogs, baked beans, and corn on the cob, since the slow cooker keeps the oven free and the serving is easy as can be.
5-Ingredient Slow Cooker Fourth of July Cocoa-Toned Bake
Servings: 6 to 8
Ingredients
1 box yellow cake mix
1 cup milk
1/2 cup unsalted butter, melted
1/4 cup unsweetened cocoa powder
1 cup semi-sweet chocolate chips
Directions
1. Lightly butter or spray the inside of a 5- to 6-quart slow cooker. In a large bowl, stir together the yellow cake mix, milk, and melted butter until you have a smooth, thick batter.
2. Spread half of the batter into the bottom of the slow cooker. Sprinkle the cocoa powder and chocolate chips evenly over that layer, then spoon the remaining batter on top in loose dollops so some of the cocoa layer can peek through and make a pretty swirl as it cooks.
3. Cover and cook on low for 2 to 3 hours, until the top looks set around the edges but the center is still soft and molten underneath. Try not to lift the lid too often, since slow cookers do best when they keep their heat.
4. Turn off the slow cooker and let the bake rest for 10 to 15 minutes. Scoop into bowls while still warm so each serving gets some of that soft blonde cake and rich molten cocoa center.
Variations & Tips
Berry Holiday Touch: Add a few fresh raspberries or sliced strawberries on top when serving for a Fourth of July look and a bright little contrast to the deep cocoa flavor.
Make It Richer: If you want a deeper chocolate note, use dark chocolate chips instead of semi-sweet. The center will taste a touch bolder and a little less sweet.
Slow Cooker Tip: Every slow cooker runs in its own way, just like old ovens do. Start checking at the 2-hour mark so the edges do not overcook before the middle stays soft the way it ought to.
Serving Tip: This dessert is best the day it is made, while the center is still warm and silky. If it sits too long, just warm individual portions for a few seconds before serving.