150+ kudos
Crock Pot Chocolate Kahlua Cake
This moist cake is amazing served warm straight from the slow cooker, along 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% low-fat milk (or use nonfat or 2% milk)
2 large eggs, a higher omega-3 brand if available
2 egg whites or 1/4 cup egg substitute
3/4 cup Kahlua liqueur (or similar)
Directions:
- Coat inside of slow cooker with canola cooking spray.
- In large mixing bowl, combine cake mix, sour cream, milk, eggs, egg whites, and Kahlua by beating on medium for about a minute.
- Pour cake batter into prepared slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Cut cake into about 16 wedges. Serve each slice with a small scoop of light vanilla bean ice cream (using a cookie dough scoop), if desired.
Yield: Makes 16 servings
Nutrition 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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