There is a difference between baking soda and baking powder

I am convinced of this after making my first dessert in a crockpot (ever). I made a "hot fudge Cake Sundae" and had everything the recipe called for - except for the nuts and the baking powder. I substituted Baking Soda and it gave the cake this weird no flavor flavor- if that makes any sense?

Behold- the new crockpot:


And the Hot Fudge Sundae Cake with Vanilla Ice Cream (which helped it a little):



I had a jar of the Calumet Baking Powder, but it had expired, so I threw it out and forgot to replace it. I do need to pick up some as I'm supposed to bake two dozen cookies for an event I'm going to help with on Thursday.

Word to the wise- always keep BOTH Baking Powder and Baking Soda on hand. *Sigh*

Now, to share my Hot Fudge Sundae Cake recipe with you:

Hot Fudge Sundae Cake

1 cup all purpose flour
1/2 cup granulated sugar
2 T. baking cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 T vegetable oil
1 tsp vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water

Spray slow cooker with cooking spray. Mix flour, granulated sugar, 2 T cocoa, baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Add nuts. Spread batter evenly in slow cooker.

Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

Cover and cook on high heat setting for 2 -2 1/2 hours or until a toothpick inserted in center comes out clean.

Turn off slow cooker and let cake stand uncovered for 30-40 minutes to cool slightly before serving. Spoon cake into dessert dishes and spoon sauce over top. Can be served with ice cream or whipped cream also.