Slow Cooker Chocolate Nut Cake

Course : Desserts
Serves: 1
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2/3 cup butter or margarine
1 1/2 cups sugar
4 large eggs
1 Cup prepared instant mashed potatoes
2 cups all-purpose flour
2/3 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1/2 cup chopped pecans

Preparation / Directions:

Grease and flour inside of Bread N' Cake Bake Pan. Cream butter with an electric mixer. Beat in sugar and eggs until smooth. Mix in cooled potatoes. In a small bowl, combine flour, cocoa, baking powder, salt and cinnamon. Add to the creamed mixture alternately with the milk. Fold in nuts. Pour into a prepared Bread N' Cake Bake Pan. Place lid on pan. Set in Crock-Pot, cover Crock-Pot and cook on High for 3 to 4 hours or until toothpick inserted comes out clean. Check for doneness after 3 hours. When cake is done remove pan from Crock-Pot and let cool for 5 to 10 minutes. Invert cake onto plate and then invert again onto serving platter. Se

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