Chocolate Veggie Slow Cooker Cake
- Number of Servings: 16
Ingredients
1 box Pillsbury Reduced Sugar Devil's Food Cake Mix1 Mexican gray squash or zucchini squash2 carrots, shredded3 eggs1/2 tsp instant coffee granules
Preheat slow cooker with the lid on. Mix all of the ingredients together in a bowl. Spray the crock of the slow cooker with oil spray (not included in calorie count.) Pour the cake mixture into the slow cooker and replace the lid.
Bake the cake on high until the edges are cooked and the middle is still slightly wet and undercooked. Turn off the slow cooker and allow it to cool with the lid on.
When it is cool, turn the crock over onto a plate or cutting board to remove the cake from the crock. Slice into 16 pieces.
Serving Size: Makes 16 pieces.
Number of Servings: 16
Recipe submitted by SparkPeople user KKS5369.
Bake the cake on high until the edges are cooked and the middle is still slightly wet and undercooked. Turn off the slow cooker and allow it to cool with the lid on.
When it is cool, turn the crock over onto a plate or cutting board to remove the cake from the crock. Slice into 16 pieces.
Serving Size: Makes 16 pieces.
Number of Servings: 16
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 134.0
- Total Fat: 2.5 g
- Cholesterol: 30.6 mg
- Sodium: 272.5 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.3 g
- Protein: 2.8 g
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