Slow-Cooker Fudgy Caramel Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 box (approx. 20 oz) fudge brownie mix, such as Betty Crocker1 cup water1/2 cup unsweetened applesauce3 tbsp. vegetable oil1 large egg1 egg whiteCooking spray1/2 cup fat free caramel-flavored sundae syrup2 1/2 cups fat free vanilla frozen yogurt
Combine first 5 ingredients in mixing bowl and stir with a wooden spoon until smooth.
In a separate bowl, beat egg white with mixer until stiff peaks form. Gently fold egg white into batter.
Pour batter into 2-quart souffle dish coated with cooking spray. Drizzle caramel syrup over the top; the caramel will sink to the bottom.
Place a long sheet of aluminum foil over top of dish, wrapping around the sides and underneath. Set dish on a second piece of foil and wrap foil up over the top, creating a completely enclosed dish.
Set 3 canning rings, trivets, cookie cutters, or other propping devices in the bottom of your slow cooker and add 3 cups of water to the bottom of the cooker. Place foiled dish on top of propping devices and cover the slow cooker with lid.
Cook on a high-heat setting 4 1/2 hours or until cake sets. Let stand 20 min. to cool, then spoon into bowls and top with 1/4 cup frozen yogurt per bowl.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user ISSA1010.
In a separate bowl, beat egg white with mixer until stiff peaks form. Gently fold egg white into batter.
Pour batter into 2-quart souffle dish coated with cooking spray. Drizzle caramel syrup over the top; the caramel will sink to the bottom.
Place a long sheet of aluminum foil over top of dish, wrapping around the sides and underneath. Set dish on a second piece of foil and wrap foil up over the top, creating a completely enclosed dish.
Set 3 canning rings, trivets, cookie cutters, or other propping devices in the bottom of your slow cooker and add 3 cups of water to the bottom of the cooker. Place foiled dish on top of propping devices and cover the slow cooker with lid.
Cook on a high-heat setting 4 1/2 hours or until cake sets. Let stand 20 min. to cool, then spoon into bowls and top with 1/4 cup frozen yogurt per bowl.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user ISSA1010.
Nutritional Info Amount Per Serving
- Calories: 301.1
- Total Fat: 9.1 g
- Cholesterol: 21.4 mg
- Sodium: 193.7 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 0.3 g
- Protein: 4.6 g
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