Rocky Road Slow Cooker Cake

Ingredients:

190g plain flour

1tsp baking powder

50g cocoa powder

200g light brown sugar

125g butter

3 eggs

180ml milk

150g dark chocolate broken into pieces

150g milk chocolate broken into pieces

100g digestive biscuits roughly crushed

100g Brazil nuts roughly chopped

100g mini marshmallows

100g raisins

Method:

1. Grease and line the slow cooker pot with a cake liner or greaseproof paper

2. Mix the flour, baking powder and cocoa powder in a large bowl

3. Cream the butter with the sugar, adding the eggs slowly, mixing after each addition

4. Add the milk and beat until smooth

5. Fold in the flour mixture

6. Pour the cake batter into the slow cooker bowl

7. Scatter in the chocolate, biscuits and nuts (omit and/or replace, depending on your favourite toppings!)

8. Put the lid on and turn the slow cooker to high. After about an hour, add the marshmallows to the top of the cake and then leave to cook further

9. Cook for approximately two hours in total on a high setting, until firm

10. Once the cake is cooked, turn out and leave to cool on a wire rack. Slice, serve and enjoy!

Keighley’s Clandestine Cake Club are looking for new members, why not join us? We meet every six weeks in secret locations to eat cake, chat and then take cake home. All welcome! Our next meeting is on the December 15 at 7pm and will be Christmas-themed.

Contact Michelle Crowther m_crowther@ymail.com for more information.