Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.
1 Loaf cubed Italian bread (set out overnight)
5 Eggs beaten
1 Cup melted chocolate chips
1/2 Stick melted butter
1 1/2 Unsweetened cocoa powder
2 Teaspoons of vanilla extract
1 Teaspoon of hazelnut extract
2 Cups of granulated sugar, 1/2 cup for separate mixture
1 Cup of milk
2 Cups of hazelnut coffee creamer (reserve 1 cup)
1 Cup of evaporated milk
Mix together eggs, sugar, milk, vanilla, and hazelnut flavoring into a bowl.
In a separate bowl, mix melted chocolate, cocoa powder, and 1 cup of hazelnut cream.
Pour both mixtures over cubed bread, gently folding in all ingredients thoroughly.
Add mixture to Crock-Pot® slow cooker and cover, allowing to cook on High for 2 hours.
Switch temperature to Low for the last 30 minutes.
5 Cups brownie mix, packaged
5 1/2 Ounces instant chocolate pudding mix, packaged
1 Cup milk chocolate chips
1/4 Cup butter, melted
1 Cup water
In a saucepan, combine brown sugar, ¾ cups water, and cocoa. Bring to a boil.
Combine remaining ingredients in a bowl. Spread this mixture in the slow cooker.
Pour mixture from saucepan over all. Cover; cook on High for 1 ½ hours.