Chocolate-Coffee Cake - Best Crockpot Recipe

12 servings
6 tablespoons margarine or butter, room temperature
11/3cups sugar
2 eggs
1 cup all-purpose flour
1/3cup Dutch process cocoa
1/2 teaspoon baking soda
1/4 teaspon each: baking powder, salt
1–2 tablespoons each: instant espresso or coffee, boiling water
1/3cup reduced-fat sour cream
Coffee Glaze (recipe)

Per Serving:
Calories: 208% calories from fat: 29 Protein (gm): 2.8 Carbohydrate (gm): 34.4 Fat (gm): 6.7
Saturated fat (gm): 1.4 Cholesterol (mg): 30.4 Sodium (mg): 177

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.0

1. Beat margarine and sugar in bowl until fluffy; beat in eggs one at a time, beating well after each addition. Mix in combined dry ingredients alternately with combined espresso, boiling water, and sour cream, beginning and ending with dry ingredients.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 4 to 41/2 hours. Cool cake on wire rack 10 minutes; invert cake onto rack and cool. Drizzle cake with Coffee Glaze.