Marshmallow creme and warm chocolate sauce form the center of this chocolate volcano!
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Cake
1 cup Land O Lakes® Butter
1 cup bittersweet chocolate chips
12 cup firmly packed brown sugar
14 cup all-purpose flour
12 teaspoon ground cinnamon
1 cup marshmallow creme
Topping
12 cup firmly packed brown sugar
14 cup unsweetened cocoa
18 teaspoon ground cinnamon
1 cup boiling water
Graham cracker pieces or crumbs, if desired
*Substitute 1 cup semi-sweet chocolate chips.
STEP 1
Line sides of 3- to 4-quart slow cooker with long strip double thickness aluminum foil. Set aside.
STEP 2
Combine butter and chocolate chips in bowl. Microwave at 50% power 2 minutes; stir. Continue microwaving 1 1/2-2 minutes or until chocolate and butter are melted and smooth. Set aside.
Tip: Melting Chocolate
To avoid burning the chocolate, after the initial minute microwave in short, 30-second bursts, stirring thoroughly between each.
STEP 3
Place 1/2 cup brown sugar and eggs in another bowl; beat at medium speed until sugar is dissolved. Pour warm chocolate mixture into egg mixture; beat at low speed until well mixed. Stir in flour and 1/2 teaspoon cinnamon.
STEP 4
Spread half of batter into prepared slow cooker. Spoon marshmallow creme into center; top with remaining batter.
STEP 5
Combine 1/2 cup brown sugar, cocoa and 1/8 teaspoon cinnamon in bowl; mix well. Sprinkle topping mixture over cake batter; pour boiling water over top. Cover; cook on High heat setting 1 1/2-2 hours or until edges are set and center is soft.
STEP 6
Spoon into bowls; garnish with graham crackers pieces, if desired. Serve warm.
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