Put your chocolate chips and 3/4 cups butter in a microwave safe bowl and melt in microwave (I heated it for 30 seconds at a time, stirring in between)
If your microwave safe bowl isn't large enough, pour into a large bowl and stir in your sugar
Whisk in 2 eggs and 3 egg whites one at a time
Mix in your flour, food coloring, vanilla, baking cocoa, salt and baking powder
Spoon into a greased 6-quart slow cooker (I used Sir Hamilton, my 6-quart Hamilton Beach Programmable Insulated Slow Cooker) and spread out evenly
Place a couple of paper towels under the lid of your slow cooker, cover and cook on low for 2 1/2-3 hours, when you stick a toothpick in the middle, a few crumbs will stick to it when it comes out
Remove the lid and let it cool while you make your icing
Beat together your cream cheese and butter until mostly smooth
Stir in your powdered sugar and salt
Mix in your vanilla completely
Using a spoon, serve on a plate with a dollop of icing on top and a sprinkling of pecans, if desired
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.