Chocolate Indulgence Brownies - 365 Crockpot Recipe

24 servings
3 eggs
3/4cup packed light brown sugar
2 teaspoons vanilla
2 cups chocolate cookie crumbs
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2/3cup chopped dates
1/2 cup reduced-fat semisweet chocolate morsels

Per Serving:
Calories: 124% calories from fat: 26 Protein (gm): 1.8 Carbohydrate (gm): 22.7 Fat (gm): 3.8 Saturated fat (gm): 1.7 Cholesterol (mg): 26.5 Sodium (mg): 129

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.5

1. Beat eggs, brown sugar, and vanilla in large bowl until thick, about 2 minutes. Fold in cookie crumbs, cocoa, and salt; fold in dates and chocolate morsels.
2. Pour batter into greased and floured 9 x 5-inch loaf pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center comes out almost clean, about 3 hours. Cool on wire rack 10 minutes; invert onto wire rack and cool. Cut into 3/4-inch slices; cut slices into halves.

Chocolate Cheese Pie - 365 Crockpot Recipe

10 servings
1 pound reduced-fat cream cheese, room temperature
3/4cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 ounce bittersweet chocolate, melted
1/4 cup Dutch process cocoa
Chocolate Cookie Crumb Crust (recipe)
11/2–2 cups whipped topping or whipped cream
Chocolate curls, as garnish

Per Serving:
Calories: 225% calories from fat: 32 Protein (gm): 7.7 Carbohydrate (gm): 30.3 Fat (gm): 8 Saturated fat (gm): 3.4 Cholesterol (mg): 38.6 Sodium (mg): 311

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.5

1. Beat cream cheese until fluffy in large bowl; beat in sugar, eggs, vanilla, and salt. Mix in melted chocolate and cocoa. Pour filling into crust in springform pan.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid and cook on high until cheesecake is just set in the center, 21/2 to 3 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8
hours or overnight. Spread whipped topping over cheesecake and garnish with chocolate curls.

Hot Fudge Pudding Cake - 365 Crockpot Recipe

6 servings
1 cup all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons Dutch process cocoa, divided
11/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup2% reduced-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/3cup granulated sugar
11/2 cups boiling water

Per Serving:
Calories: 192% calories from fat: 18 Protein (gm): 2.9 Carbohydrate (gm): 36.6 Fat (gm): 4 Saturated fat (gm): 0.5 Cholesterol (mg): 0.3 Sodium (mg): 178

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 0.0

1. Wrap bottom of springform pan in aluminum foil. Combine flour, brown sugar, 3 tablespoons cocoa, baking powder, and salt in medium bowl. Whisk combined milk, oil, and vanilla into flour mixture, mixing well.
2. Spoon batter into greased 7-inch springform pan. Mix remaining 3 tablespoons cocoa and granulated sugar; sprinkle over cake batter. Slowly pour boiling water over the back of a large spoon or spatula over batter; do not stir. Place pan on rack in 6-cupcrockpot; cover and cook on high
until cake springs back when touched, about 2 hours. Cool pan on wire rack 10 minutes; remove side of pan and serve warm.

Flourless Mocha Mousse Cake - 365 Crockpot Recipe

8 servings
1/2 cup Dutch process cocoa
3/4cup packed light brown sugar
3 tablespoons flour
2 teaspoons instant espresso powder
1⁄8teaspoon salt
3/4cup 2% reduced-fat milk
1 teaspoon vanilla
2 ounces each: coarsely chopped semi-sweet and bittersweet chocolate
1 egg
3 egg whites
1⁄8teaspoon cream of tartar
1/3cup granulated sugar
Cocoa or powdered sugar, as garnish

Per Serving:
Calories: 251% calories from fat: 23 Protein (gm): 4.8 Carbohydrate (gm): 45.8 Fat (gm): 6.8 Saturated fat (gm): 3.2 Cholesterol (mg): 21.7 Sodium (mg): 79

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.0

1. Combine cocoa, brown sugar, flour, espresso powder, and salt in medium saucepan; gradually whisk in milk and vanilla to make smooth mixture. Whisk over medium heat until mixture is hot and sugar dissolved (do not boil). Remove saucepan from heat; add chocolate, whisking until melted. Whisk about 1/2 cup chocolate mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.
2. Beat egg whites and cream of tartar to soft peaks; beat to stiff peaks, gradually adding granulated sugar. Stir about 1/4 of the egg whites into cooled chocolate mixture; fold chocolate mixture into remaining egg whites.
3. Pour batter into lightly greased 7-inch springform pan; place on rack in 6-quart crockpot. Cover, placing 3 layers of paper toweling under lid, and cook on high until toothpick inserted 1/2-inch from edge of cake comes out clean (cake will look moist and will be soft in the center), 21/4 to 31/4
hours. Remove pan to wire rack and cool completely; refrigerate, loosely covered, 8 hours or overnight. Remove side of pan and place cake on serving plate; sprinkle top of cake generously with cocoa.

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.

Chocolate Zucchini Cake - 365 Crockpot Recipe

8 servings
1/4 cup each: room temperature margarine or butter, applesauce
3/4cup sugar
1 egg
1/4 cup low-fat buttermilk
1 teaspoon vanilla
11/4 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon each: baking soda, baking powder
1/4 teaspoon each: salt, ground cinnamon and cloves
1 cup finely chopped or shredded zucchini
1/4 cup semisweet chocolate morsels
Powdered sugar, as garnish

Per Serving:
Calories: 291% calories from fat: 25 Protein (gm): 4 Carbohydrate (gm): 51.8 Fat (gm): 8.4 Saturated fat (gm): 2.4 Cholesterol (mg): 26.9 Sodium (mg): 189

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.5

1. Beat margarine, applesauce, and sugar in large bowl until smooth. Mix in egg, buttermilk, and vanilla. Mix in combined flour, cocoa, baking soda, baking powder, salt, and spices; mix in zucchini and chocolate morsels.
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, 3 to 4 hours. Cool cake on wire rack 10 minutes; invert cake onto rack and cool. Sprinkle generously with powdered sugar.

Chocolate Glaze - 365 Crockpot Recipe

Makes about 1/3cup
3/4cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 teaspoon vanilla
Milk
1. Mix powdered sugar, cocoa, vanilla, and enough milk to make glaze
consistency.

Chocolate Sauerkraut Cake - Best Crockpot Recipe

8 servings
3/4cup sugar
1/4 cup vegetable shortening
1 egg
1 teaspoon vanilla
1/4 cup unsweetened cocoa
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon each: baking powder, baking soda
1/4 teaspoon salt
1/2 cup beer or water
1/3cup finely chopped sauerkraut, well-drained, rinsed
Chocolate Glaze (recipe)

Per Serving:
Calories: 210% calories from fat: 30 Protein (gm): 3.1 Carbohydrate (gm): 32.9 Fat (gm): 6.9 Saturated fat (gm): 2 Cholesterol (mg): 23.2 Sodium (mg): 229

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

1. Beat sugar and shortening in large bowl until blended; beat in egg, vanilla, and cocoa. Mix in combined flour, baking powder, baking soda, and salt alternately with beer, beginning and ending with dry ingredients; mix in sauerkraut.
2. Pour batter into greased and floured 6-cup fluted cake pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 21/2 to 3 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool. Drizzle Chocolate Glaze over.

Red Velvet Cake - Best Crockpot Recipe

8 servings
3/4cup sugar
3 tablespoons vegetable shortening
1 egg
1 teaspoon vanilla
1 bottle (1 ounce) red food color
1/4 cup unsweetened cocoa
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
11/2 teaspoons white distilled vinegar
Buttercream Frosting (recipe)

Per Serving:
Calories: 265% calories from fat: 21 Protein (gm): 3.4 Carbohydrate (gm): 48.8 Fat (gm): 6.3 Saturated fat (gm): 1.6 Cholesterol (mg): 27.2 Sodium (mg): 185

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.0

1. Beat sugar and shortening until well blended in large bowl. Add egg and vanilla, blending well; beat in food color and cocoa until well blended. Mix in combined flour, baking soda, and salt alternately with combined buttermilk and vinegar, beginning and ending with dry ingredients.
2. Pour batter into greased and floured 1-quart soufflé dish; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 2 to 23/4hours; remove to wire rack and cool 10 minutes. Invert onto rack and cool; frost with Buttercream Frosting.