INGREDIENTS

1. 1 1/2cupssugar
2. 1 1/2teaspoonssalt
3. 3cupswhite flour
4. 3/4cup purecocoa
5. 2 1/4teaspoonsbaking soda
6. 1 1/8cupsmayonnaise
7. 1 1/2cups coldbrewed coffee
8. 1/4cupstrawberry marmalade

DIRECTIONS

1. In bowl, mix sugar, salt, flour, cocoa, and baking soda.
2. Carefully mix in mayonnaise and coffee.
3. Pour in mold lined with greased foil.
4. Tightly wrap mold with more aluminium foil, so as to steam doesn’t ruin the cake (or use the paper towel method: place 5-6 thick paper towels between slow cooker lid and mold).
5. Bake on high for 2 1/2- 3 hours, depending on slow cooker.
6. When cake is baked let it cool completely, then sandwich it, fill with a thin layer of marmalade and reassemble it.
7. If you used a”tall” slow cooker like my old Rival 3100 you can even cut it twice and use two kinds of marmalade.
8. The cake keeps wonderfully in the fridge if well wrapped in foil for three days at least.