Slow Cooking Thursday9:46 AM
I apologize for posting this so late, but guess what? I actually got to sleep in today, for the first time in more than a year YAY. *snicker*
Mr Linky's usual linkies are not working, so we have to use Image Linkies, all you do is click on the green "Mr Linky" and it will open up the list for you to add your name to.
Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.
As always, share your slow cooking recipes but if you REALLY REALLY don't have one and still want to participate, then you can share any kind of recipe.
This moist cake is amazing served warm straight from the slow cooker, along with a small scoop of light vanilla bean ice cream.
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)
1. Coat inside of slow cooker 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. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
4. 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
WebMD Weight Loss Clinic members: Journal as 1 portion medium dessert.
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%.