1 1/2 cups evaporated milk
3/4 cup coconut milk
1/4 cup butter
1 1/2 cups dark chocolate chips
1 1/2 cups sifted powdered sugar
1/4 cup + 3 tablespoons cocoa powder
2 teaspoons coconut extract
Canola cooking spray
1 box (18.25-ounce) red velvet cake mix
1/3 cup canola oil
3 tablespoons sugar
3/4 cup sweetened shredded coconut, toasted
1. In a medium saucepan, over medium heat, heat 1⁄2 cup of the evaporated milk, 1⁄2 cup of the coconut milk, and the butter until butter melts. Stir in chocolate chips, powdered sugar, 1⁄4 cup of the cocoa powder, and the coconut extract until smooth and heated through. Transfer to a medium bowl. Chill until mixture thickens, about 3 hours.*
2. Cut parchment paper to fit the bottom of a 5-quart slow cooker. Coat parchment paper and slow cooker with cooking spray. Set aside.
3. In a large bowl, beat cake mix, the remaining 1 cup evaporated milk, remaining 1⁄4 cup coconut milk, remaining 3 tablespoons cocoa powder, the eggs, oil, and sugar with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Pour batter into slow cooker.
4. Scoop half of chocolate mixture by heaping tablespoons over batter in slow cooker. Leave remaining chocolate mixture at room temperature. Stack 6 paper towels; place over top of slow cooker (to absorb moisture). Secure with lid.
5. Cook on High heat setting for 1 1⁄2 to 2 1⁄2 hours** or until a wooden tester inserted into center of cake comes out clean. (Do not lift lid for the first 1 hour of cooking.)
6. Turn off slow cooker. If possible, remove liner from slow cooker and place on wire rack. Cool completely before removing cake from slow cooker. Frost cooled cake with remaining chocolate mixture. Garnish with toasted coconut.
Makes 8 servings
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Excerpted from the book, Sandra Lee Semi-Homemade Money Saving Slow Cooking, by Sandra Lee Copyright © 2009 SLSH Enterprises, Inc. www.sandralee.com