This easy slow cooker chocolate chip gingerbread is a deliciously satisfying old-fashioned dessert your family will love!
Author: Martha | Simple Nourished Living
1package(14-1/2 ounces) Gingerbread mix (I used Betty Crocker)
1egg (or amount called for on your package)
1-1/4cupswater (or amount called for on your package)
1tablespoonunsweetened cocoa powder
1/2cupmini semisweet chocolate chips
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 7-1/2-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.