Recipes

Desserts: Cakes, Cookies, and others

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Crock Pot Chocolate Kahlua Cake

This moist cake is absolutely amazing straight from the warm slow cooker, served with a small scoop of light vanilla bean ice cream.

Ingredients:

• 1 box (18.25 ounce) Devil's Food Cake Mix
• 1 cup fat free sour cream
• 1 cup 1% lowfat milk (nonfat milk or 2% milk can be substituted)
• 2 large eggs, higher omega-3 if available
• 2 egg whites or 1/4 cup egg substitute
• 3/4 cup kahlua liqueur (or similar)

Preparation:

1. Coat the inside of the slow cooker dish with canola cooking spray.
2. In large mixing bowl, combine cake mix, sour cream, milk, eggs, egg whites, and kahlua by beating on medium for about a minute.
3. Pour cake batter into prepared slow cooker dish. Cover slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
4. Cut cake into about 16 wedges and using a cookie dough scoop, serve each slice with a small scoop of light vanilla bean ice cream if desired.

Yield:
Makes 16 servings

Nutritional Information:
Per serving: 210 calories, 4 g protein, 33 g carbohydrate, 5.5 g fat, 1.4 g saturated fat, 29 mg cholesterol, 1 g fiber, 314 mg sodium. Calories from fat: 23%.

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