Description
Easy slow cooker (affiliate) cake to make tonight.
Ingredients
- 1 stick of butter softened
- 3 eggs
- 2/3 cup water
- 2 tsp of almond or vanilla extract (affiliate) GF
- 1 cup peanut butter (we used Simply Jif)
- Betty Crocker Yellow Gluten Free Cake Mix
- 2 Tbsp of Cinnamon (affiliate) (useless if you don't want as much of a nutty flavor)
- Use a Nonstick spray like Pam spray
- Icing:
- 2 TBSP water
- 1/2 cup Nutella
- 1/2 cup peanut butter
Instructions
- Mix well the wet ingredients, 1 stick of butter softened, 3 eggs, 2/3 cup water, 2 tsp of almond or vanilla extract (affiliate) GF, 1 cup peanut butter (we used simply Jif)
- Then lower the speed on the mixer (affiliate) and add the cake mix and cinnamon (affiliate).
- Mix on high for 2 minutes or what it says on the packaging.
- Spray the slow cooker (affiliate) with a non-stick spray (affiliate).
- Pour the mixed batter into the slow cooker (affiliate) and cover.
- Bake for 3 hours on low. Check the center to make sure it is cooked. If not, check back in a 15 minutes increments.
- IMPORTANT: After the center is cooked, take the entire porcelain holder off the heating element. Otherwise it may burn. Let cool for about 10 minutes.
- Turn over onto a plate and completely cool.
- To make the icing, add 2 TBSP water, 1/2 cup Nutella, and 1/2 cup peanut butter to a bowl and mix well.
- Add to cooled cake.
- Serve with fresh fruit or a scoop of ice cream.
- Cut and enjoy.
Notes
Tool: Slow Cooker (affiliate) (oval) If you use round, be sure to add time to the baking time as it will be thicker.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: dessert
- Method: slow cooker (affiliate)
- Cuisine: american
Nutrition
- Serving Size: 1
- Calories: 417.47 kcal
- Sugar: 12.25 g
- Sodium: 33.21 mg
- Fat: 34.71 g
- Saturated Fat: 14.42 g
- Trans Fat: 0.4 g
- Carbohydrates: 19.3 g
- Fiber: 3.56 g
- Protein: 11.18 g
- Cholesterol: 72.28 mg