New Castle News


August 31, 2011

Restaurants can be friend or foe


NEW CASTLE — Crock Pot Chocolate Kahlua Cake

This moist cake is absolutely amazing straight from the warm slow cooker, serve with a small scoop of no fat frozen vanilla yogurt or vanilla no-fat ice cream.



1 box Devil’s Food Cake Mix

1 cup fat free sour cream

1 cup 1 percent low-fat milk (non-fat milk or 2 percent milk can be substituted depending on your goals)

2 large eggs, or egg beater equivalent

2 egg whites or 1⁄4 cup egg substitute

3⁄4 cup kahlua liqueur (or similar)


Coat the inside of the slow cooker dish with canola cooking spray.

In large mixing bowl, combine cake mix, sour cream, milk, eggs, egg whites, and kahlua, beating on medium for about one minute.

Pour cake batter into prepared slow cooker dish.  Cover slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Cut cake into about 16 wedges and using a cookie dough scoop, serve each slice with a small scoop of light vanilla fat-free ice cream or frozen yogurt if desired.

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