Title: Crock-Pot Cakes
Categories: Blank
Yield: 4 Servings

***** NONE *****

Directions: Pour mixed batter into greased and floured 3 pound shortening can. Fill can not more than 2/3 full. Place can in crock-pot. Cover top of crock with 8 paper towels folded down over edge of can (to absorb moisture). Cover paper towels with crock-pot lid. Cover and cook on high 3 to 4 hours. Do not peek until after 2 hours. ÕFRUIT CAKE: 3/4 c. flour 3/4 c. sugar 1/2 tsp. baking powder 1/8 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1 tbsp. hot water 1/2 c. grated raw carrots 1/2 c. chopped nuts 1/2 c. raisins 2 tbsp. flour 1/2 c. salad oil 2 eggs Õ Stir together 3/4 cup flour, sugar, baking powder, salt and spices. Grate carrots to a fine consistency. (This may be done in a blender - blend 5-6 seconds.) Toss raisins and nuts in an additional 2 tablespoons flour.

In a large bowl, beat oil and eggs together for 1 minute. Add hot water and continue beating for 1 minute more. Stir in grated carrots. Add flour mixture, raisins and nuts. Mix together thoroughly. Turn batter in greased and floured 3 pound shortening can. Bake as directed above. ÕCHOCOLATE-FUDGE CAKE: 2 c. flour 1 tsp. soda 1 1/2 c. sugar 1/4 tsp. salt 6 tbsp. cocoa 1 egg 1 c. "real" mayonnaise 1 c. hot water 1 tsp. vanilla Õ Stir together dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes with electric mixer. Pour into greased and floured 3 pound shortening can and cover with paper towels. Bake in uncovered crock-pot on High 2 1/2 to 3 1/2 hours or until done.

Recipe By :

previous

next