Barb said…

Wow, that does look good. I just bought a bunch of King Arthur White Whole Wheat flour at Genuardis because it’s on sale until December 29. I’m going to use it in sandwich bread and I’ll try this.

4:15 AM
Gae said…

Dear Sarah,
It looks great. Does it have to be white whole flour and unsweetened baking cocoa because I don’t think I can get those?
How many people does it serve, with not little servings?
I would love to try it!

Also as I am asking with your yogurt recipe can I use ordinary bought cows milk or not? I can’t get raw milk either.

I love sharing recipe’s. Thank you for these
God Bless

6:07 AM
Greta @ Mom Living Healthy said…

This just looks amazing! I am definitely going to have to try this recipe.

6:10 AM
Charlie’s Mama said…

Oh. My. Goodness!

7:34 AM
Sarah said…

Thank you all!

Gae – Thanks for the questions! You can make this cake with regular all-purpose flour if you can’t find white whole wheat, but you will probably have to reduce the milk. The original recipe I augmented called for one cup of AP flour and half a cup of milk, if that helps!

Also, the unsweetened baking cocoa is pretty common in the US – other brands to look for include Hershey and I have one in my cupboard (from a regular grocery store) that is dutch processed so look for those as well.

If you can’t find those (I googled it, it looks like lots of Australians have problems finding this product) you might be able to substitute sweetened cocoa in the cake batter and just reduce the sugar a bit (it’s frankly not THAT sweet of a cake, which I like) and I’d probably melt down a semi-sweet chocolate bar and mix it with hot coffee or water and just a little brown sugar to make the sauce. I’ll keep thinking about this and if I think of another solution, I’ll let you know!

Oh, and by the way, regular old milk from the grocery store works great for both this recipe and the yogurt. It does not have to be raw. Or even organic. Just from a cow!

Thanks for all your comments, I hope you make it!

Best,
Sarah

PS – It serves about six. I’ll update the recipe to note that!

7:39 AM
heartnsoulcooking said…

WOW!!! what a GREAT!!! recipe.
Geri

1:11 PM
Kelly said…

And now I know what I’m making for dessert tonight – can’t wait to try it! Thanks for sharing!

1:19 PM
Coralie Cederna Johnson said…

I think I’ve put on 5 lbs just reading your post…but I love this!!! Thanks for sharing and have a fabulous FOODIE FRIDAY!

2:43 PM
Anonymous said…

What a fabulous concept! I’ve never thought to bake in the crockpot, but that sounds just perfect for summer months when I never want to turn on the oven!

Lindsey @ The Herbangardener
http://www.herbangardener.com

11:43 AM
Caroline said…

This sounds really tasty. My mother makes something very similar in the oven which I love, but can’t really justify having the oven on for and hour and a half for a dessert, so I’m sure to try this.

I’m going to try it with a non-dairy milk though, so mine won’t even be from a cow

5:49 AM
SnoWhite said…

that is my kind of recipe — yum.

8:20 AM
Julie said…

Hi Sarah,

I am making this cake as we speak, but I am wondering if I did something wrong.

I used regular whole wheat flour and the 1 cup of milk the “batter” was extremely liquid; the sauce mixture pretty much mixed in with it when I poured it in. I’m sure it will still taste good even if it doesn’t quite set up, but for the future, would you recommend 1/2 cup milk for regular whole wheat flour?

3:04 PM