Have you made a cake in a slow cooker or crock pot?

This was a first for me … something to check off my “to try” list!

This cake is moist, butterscotchy (if that’s a word), best served warm with vanilla ice cream and warm sauce.  The sauce is made separate, from the cake, on the stove top.

I cooked this cake at home … placed the crock pot in an insulated bag and drove it to my sister-in-law’s home.  It stayed warm and yummy in the crock pot for several hours.

I definitely will make a cake in a crock pot again!  You will too, once you try it!

I almost forgot to mention … you mix everything up in the crock pot … fewer dishes to wash, yeah!!!

cloudy day for photos

Slow Cooker Butterscotch Cake with Butterscotch-Caramel Sauce

for the cake -

• 4 eggs
• 1 cup sour cream (I used light)
• 3/4 cup canola oil
• 1 cup water
• 16.5 ounce package yellow cake mix (I used Duncan Hines Classic Yellow)
• 3.4 ounce package instant butterscotch pudding mix
• 12 ounce package butterscotch chips

1. Place 4 eggs in your crock pot (I used a 6 quart size) and beat well.
2. Add sour cream, oil and water … mix well.
3. Add cake mix and pudding mix … mix well.
4. Stir in butterscotch chips.  Cover and cook on high setting for 3 hours.

for the sauce -

• 1 cup brown sugar (packed)
• 1/3 cup light corn syrup
• 3 tablespoons butter
• 1/3 cup heavy cream
• 1 teaspoon vanilla bean paste (or extract)

1. Heat brown sugar, syrup and butter over low heat to boiling, stirring constantly.
2. Remove from heat, stir in cream and vanilla.  Allow to cool and stir before serving.

serves 12    (recipe adapted from 101 Slow-Cooker Recipes)

So what do think … I look forward to your comments!