1package(14-½ ounces) Gingerbread mix (I used Betty Crocker)
1egg (or amount called for on your package)
1-¼cupswater (or amount called for on your package)
1tablespoonunsweetened cocoa powder
½cupmini semisweet chocolate chips
Instructions
Ideal slow cooker size: 6-Quart.
Grease and flour a baking pan that will fit in your slow cooker. A loaf pan or round cake pan are good options. I used a round springform pan with a 7-½-inch diameter.
In a large bowl whisk together the cake mix, egg, water and cocoa powder until well blended and smooth. Stir in the chocolate chips. Pour the batter into a your prepared baking pan and spread it out evenly.
Place in the slow cooker.
Place a chopstick or wooden spoon handle at one end of the slow cooker to vent the lid. (The slow cooker should be covered but propped open a crack at one end to prevent condensation from building up and dripping back into your cake.)
Bake on HIGH for 2 to 3 hours, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached.
Carefully remove from the slow cooker and place your baking pan on a rack to cool.
Slice into 12 servings.
Enjoy warm with a bit of whipped cream, if desired.
Recipe Notes
Once you’ve filled the slow cooker, but before switching it on, you will want to prop open the lid with a wooden spoon handle or chopstick. Doing this eliminates condensation from collecting on the underside of the lid and possibly dripping back into your gingerbread.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Easy Slow Cooker Gingerbread with Chocolate Chips
Amount Per Serving (1 /12th of recipe)
Calories 187Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Carbohydrates 31.8g11%
Fiber 0.7g3%
Protein 1.8g4%
* Percent Daily Values are based on a 2000 calorie diet.