Sunday, January 15, 2006

Cake in the Crock Pot

I have a new "baking" obsession. It's making cake in the crock pot. Oh, I can make a cake in the oven just fine and actually faster, but this whole concept intrigues me. It started New Year's Eve. I found a recipe for for hot fudge sundae cake that you make in the crock pot and it was quite good. Strange but good. You mix up the batter then pour very watery chocolate sauce over it and let it cook then cool. What you get is cake that you scoop out of the crock pot, with thick chocolate sauce underneath that you spoon on top.

Here is the recipe.

* Exported from MasterCook *

Hot Fudge Sundae Cake (Crockpot)
Serving Size : 6

1 cup all-purpose flour
1/2 cup sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1/4 Cup sugar

1. Spray inside of 2 - 3 1/2 quart crock with cooking spray. Mix flour,sugar, 2 TBS cocoa, baking powder and salt in medium bowl. Stir in milk,oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slowcooker. 2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in crock. 3. Cover and cook on high 2 - 2 1/2 hours oruntil toothpick inserted in center comes out clean. Turn off crock. Let cake stand uncovered 30 - 40 minutes* to cool slightly before serving. 4. Spoon warm cake into dessert dishes.Spoon sauce over top.
Shared for Jamie's 2000Holiday Swap byFaithNchls.Brought to you by Grassroots Recipes Mastercook Collections and JamieRahmhttp://www.grassrootsrecipes.com/

Per Serving (excluding unknown items): 405 Calories; 12g Fat (26.2%calories from fat); 5g Protein; 72g Carbohydrate; 2g Dietary Fiber; 3mgCholesterol; 365mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0Non-Fat Milk; 2 Fat; 3 1/2 Other Carbohydrates.

NOTES : *If you let the cake cool in the crock before serving it, the sauce under the cake will thicken to a good consistency. If you eat it sooner, the sauce will be thinner, but still delicious. (Special Touch: Add 1/3 cup halved maraschino cherries in with the nuts.)


After that I started looking for other recipes and came across the next one. It is more like regular cake but still very creamy inside.

* Exported from MasterCook *

Gooey Triple Chocolate Cake - Crock pot
Serving Size : 12
18 1/4 ounces Chocolate Cake mix -- 1 box
16 ounces Sour Cream
1 1/3 Ounces chocolate pudding mix -- 1 box Instant style
6 ounces Chocolate chips
3/4 cup vegetable oil
4 each eggs
1 Cup Water

Spray crock pot with non stick spray. Mix all ingredients until smooth and pour into crock pot. Cook on low for 6-8 hours or high for 3-4 hours. let cool for about an hour. loosen edges and invert to transfer to cake plate.

Per Serving: 487 Calories; 34g Fat (59.9%calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 79mgCholesterol; 407mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 61/2 Fat; 3 Other Carbohydrates.

Both are very good although I am working on a version of the first one that has eggs in it. I think it will add to the cake part.

2 comments:

Harsha said...

Just surfed in...nice cake recipe

Lisa Segal said...

I am obsessed with my crock pot! I am proud to say that my dinner is all prepared at 8:00 am! 1 cup root beer or cola (I look for the natural kind), 1 cup Catsup & one package onion soup mix. Throw a side of beef in, onions, potatoes & carrots and in 8 - 10 hours dinner is ready!. I even cut the meat (electric knife) and re-cook in the juices the next day for a few hours. You just can't over cook this recipe!