CHOCOLATE CHERRY SLOW COOKER CAKE RECIPE | ALLRECIPES
This makes a great Valentine's Day dessert. The richest cake you will ever taste. No need for icing. Scoop and serve hot with ice cream.
Provided by beth toz
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours 0 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Grease the crock of your slow cooker.
- Blend cake mix, eggs, water, sour cream, and chocolate pudding mix together in a bowl with an electric hand mixer until you have a smooth batter. Stir cherry pie filling and chocolate chips into the batter; pour into greased crock.
- Cook on Low until set in the middle, about 4 hours.
Nutrition Facts : Calories 557.6 calories, CarbohydrateContent 99.5 g, CholesterolContent 52.8 mg, FatContent 16.9 g, FiberContent 3.7 g, ProteinContent 6.5 g, SaturatedFatContent 8.4 g, SodiumContent 628.1 mg, SugarContent 20.8 g
SLOW-COOKER ZEBRA CAKE RECIPE - BETTYCROCKER.COM
Jaws will drop when you slice into this marvelous marble cake, made right in your slow cooker.
Provided by Betty Crocker Kitchens
Total Time 4 hours 20 minutes
Prep Time 40 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Line bottom and sides of 5-quart round slow cooker with 1 piece of cooking parchment paper; trim edges if needed. Spray with cooking spray.
- In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Remove 2 1/2 cups batter to medium bowl; set aside. To remaining batter, beat in 1/4 cup cocoa until well blended.
- Place 1/2 cup of the white cake batter into center of slow cooker. Do not spread batter. Place 1/2 cup of the chocolate batter on top and in center of white batter in slow cooker. Do not spread batter. Let batter spread on its own. Repeat placing remaining batters, 1/2 cup at a time, in center, alternating between white and chocolate batter. Batter will look like a bull's-eye design when finished.
- Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 1 hour. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Uncover, and 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. Carefully remove parchment paper.
- In large bowl, beat 1 1/4 cups softened butter and 1/3 cup cocoa with electric mixer on medium speed until smooth. Beat in 3 tablespoons milk and 1 teaspoon vanilla. On low speed, beat in 2 1/4 cups powdered sugar until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread frosting on side and top of cake.
- When ready to serve, in small bowl, beat 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla with spoon until well blended. If frosting is too stiff to pour, add additional milk, 1 teaspoon at a time. Pour and spread over top of cake, allowing some to drip down sides. Store covered in refrigerator.
Nutrition Facts : Calories 550 , CarbohydrateContent 67 g, CholesterolContent 115 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 490 mg, SugarContent 49 g, TransFatContent 1 g
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