Who knew that the lowly crock pot elevated to the name slow cooker would be the vessel for creating more than just baked beans or chili. The technology is getting smarter and smarter each and every year. There's a swanky Ninja slow cooker out now that has the capability to sear your meat then you add ingredients and slow cook your dinner while at work. That's rather nifty.
It's also nifty I discovered while doing some research that you can "bake" a cake in a crock pot. So with my tag sale find, two dollar crock pot I made a boxed cake mix in there. Seriously you get this double layered cake that nicely pops out of the crock pot. You have no idea how many times I've tried getting a layer out of a cake pan only to have it completely fall apart! This was a great method. It's easy, peasy and I'll share it with you.
The other nice parts about this are that you can get a cake mix on sale for cheap. Our store has 10 for $10.00 this week on a major brand of cake mix. You can frost this nice, level cake whole or split it in layers easily. While it cooks in under two hours you save on gas if you're like me and have a gas oven. Also, if you need to run the kids to a dance lesson by the time you get home the cake will be ready.
- 1 boxed cake mix - follow manufacturer's directions
- cooking spray
- Mix your cake according to the directions on the box.
- Spray the inside of the bowl of the crock pot liberally on the bottoms and sides with cooking spray.
- Remove the bowl from the crock pot. Plug the crock pot in and set it on low.
- Preheat for a few minutes.
- Place the batter in the bowl of the crock pot. Because mine came out a tad not even, shake the bowl to make the batter level.
- Place the bowl in the crock pot.
- Put foil over the top. Place on the lid and fold the foil over the lid.
- Slow cook the cake for 1 hour and 50 minutes.
- Let the bowl cool on a cooling rack for 10 minutes. Turn over on a cooling rack or large plate and allow to cool completely before frosting the cake.
- Once cooled you have the option to frost it as is like I did, or split it into two layers to frost or add a filling to the center layer.
The top is a little darker, but once you frost it it will be fine. I also noted that I felt the cake did shrink just a bit from first out of the oven to completely cooled. As for flavor and texture, this was the most moist cake I have ever made. So that being said, I like this method and not being a world star baker it works for me.