|2 cup white sugar|
|1 3⁄4 cup all-purpose flour|
|3⁄4 cup unsweetened cocoa powder|
|1 1⁄2 tsp baking soda|
|1 1⁄2 tsp baking powder|
|1 tsp salt|
|1 cup milk|
|1⁄2 cup vegetable oil|
|2 tsp vanilla extract|
|1 cup water|
- Spray crock of a large slow cooker with cooking spray.
- In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
- Pour the cake batter into the prepared slow cooker.
- Set slow cooker to “Low”. Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.