Chocolate Veggie Slow Cooker Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Chocolate Veggie Slow Cooker Cake calories by ingredient


Introduction

This recipe delicious, low in fat and higher than most cakes in vitamins, protein and fiber. No oil is necessary to make the texture moist. Slow cooker sizes and temperatures vary, so keep an eye on it the first time you make it so that you will know exactly how much time it takes to bake in your own appliance. This recipe delicious, low in fat and higher than most cakes in vitamins, protein and fiber. No oil is necessary to make the texture moist. Slow cooker sizes and temperatures vary, so keep an eye on it the first time you make it so that you will know exactly how much time it takes to bake in your own appliance.
Number of Servings: 16

Ingredients

    1 box Pillsbury Reduced Sugar Devil's Food Cake Mix
    1 Mexican gray squash or zucchini squash
    2 carrots, shredded
    3 eggs
    1/2 tsp instant coffee granules

Tips

If the top of the cake is damp, remove the lid during a few minutes of the baking time.


Directions

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.