AMAZING SLOW COOKER CHOCOLATE CAKE
This incredibly moist chocolate cake is simply delicious. and simple to make too. Serve warm, topped with vanilla ice cream.
Provided by blancdeblanc
Categories Desserts Cakes Chocolate Cake Recipes
Time 3h50m
Yield 12
Number Of Ingredients 11
Steps:
- Spray crock of a large slow cooker with cooking spray.
- In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
- Pour the cake batter into the prepared slow cooker.
- Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 51.4 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.2 g, Sodium 434.2 mg, Sugar 34.6 g
SLOW-COOKER PINEAPPLE UPSIDE DOWN CAKE
A favorite dessert in a brand new way. Slow cook this cake and free up your oven for other dishes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 6
Steps:
- Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
- Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 26 g, TransFat 0 g
SLOW-COOKER CLASSIC COFFEE CAKE
Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
- In medium bowl, stir Topping ingredients until crumbly. Set aside.
- In large bowl, stir Cake ingredients until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
- In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 30 g, TransFat 1/2 g
SIMPLE SCRATCH CAKE
A simple cake from scratch.
Provided by mcrpunk
Categories Desserts Cakes Yellow Cake Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans or a 9x12 inch baking dish.
- Sift the flour and baking soda together in a bowl, and set aside.
- Place the eggs, sugar, sour cream, sweetened condensed milk, and vinegar in a large bowl, and beat to combine. Stir in the flour mixture, about 1 cup at a time, mixing between additions to avoid lumps. Pour the batter into the prepared cake pans or baking dishes.
- Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
Nutrition Facts : Calories 737.2 calories, Carbohydrate 127 g, Cholesterol 135 mg, Fat 19.4 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 11.1 g, Sodium 443.6 mg, Sugar 77.1 g
SLOW-COOKER CLASSIC COFFEE CAKE
Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker
Provided by Katrina Wynn
Categories Breads
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
- In medium bowl, stir first five ingredients until crumbly. Set aside.
- In large bowl, stir Cake ingredients (cake mix, sour cream, butter, eggs) until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
- In small bowl, beat powdered sugar, milk and vanilla until smooth. Drizzle over cake.
- For an even easier version, you can skip the glaze, and sprinkle powdered sugar on top of cooled cake.
- If preferred, 1/2 cup chopped toasted walnuts or pecans can be mixed into the topping mixture.
Nutrition Facts : Calories 358.9, Fat 19.8, SaturatedFat 10.5, Cholesterol 103.1, Sodium 323.4, Carbohydrate 41.5, Fiber 0.8, Sugar 24.8, Protein 4.8
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