Crock-Pot Cakes
Ingredients
- 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
- 2 tbsp. flour
- 1 tsp. soda
- 1/4 tsp. salt
- 6 tbsp. cocoa
- 1 tsp. vanilla
Instructions
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Directions: Pour mixed batter into greased and floured 3 pound shortening
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can. Fill can not more than 2/3 full. Place can in crock-pot. Cover top of
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crock with 8 paper towels folded down over edge of can (to absorb moisture).
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Cover paper towels with crock-pot lid. Cover and cook on high 3 to 4 hours. Do
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not peek until after 2 hours.FRUIT CAKE:
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3/4 c. flour
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3/4 c. sugar
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1/2 c. grated raw carrots
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1/2 c. chopped nuts
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1/2 c. raisins
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1/2 c. salad oil
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2 eggs
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Stir together 3/4 cup flour, sugar, baking powder, salt and spices. Grate
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carrots to a fine consistency. (This may be done in a blender - blend 5-6
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seconds.) Toss raisins and nuts in an additional 2 tablespoons flour. In a
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large bowl, beat oil and eggs together for 1 minute. Add hot water and continue
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beating for 1 minute more. Stir in grated carrots. Add flour mixture, raisins
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and nuts. Mix together thoroughly. Turn batter in greased and floured 3 pound
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shortening can. Bake as directed above.CHOCOLATE-FUDGE CAKE:
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2 c. flour
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1 1/2 c. sugar
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1 egg
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1 c. "real" mayonnaise
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1 c. hot water
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Stir together dry ingredients in large mixing bowl. Add remaining ingredients
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and beat 2 minutes with electric mixer. Pour into greased and floured 3 pound
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shortening can and cover with paper towels. Bake in uncovered crock-pot on High
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2 1/2 to 3 1/2 hours or until done.
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