Monday, July 18, 2016


Seems like lately I have been taking desserts that you make in the slow cooker to the volunteers at Hillcrest Thrift Shop on Tuesdays when I go in to "work". Partly because of the hot days we have been having (although the fourth of July weekend, everyone was getting out their jackets and sweat shirts to enjoy the fireworks) but also because it seems like I have been busy the Monday afternoon before and can't anything made.

The slow cooker is so easy and the dessert smells so good cooking in the cooker behind the check out counter.

This Sour Cream Chocolate Cake is my latest venture. While the cake was very good, I think everyone would agree a scoop of ice cream would have made it even better. I don't know it if were because I was using my larger slow cooker (cookers do cook differently, you know) and I usually use my 3 quart one, but I almost cooked the cake too long. (It would be a thinner cake in a large cooker.) So just watch your cooking time.


1           devil's food cake mix, dry ( I used a chocolate fudge cake mix with the pudding in the mix)
3          eggs, or 6 egg whites if you want to reduce fat
1/2       cup fat-free sour cream
3/4      cup cold water

Preheat slow cooker on High for 10 minutes then spray the cooker with a nonfat cooking spray.

In a large bowl, stir together the dry cake mix, eggs, sour cream, and water.
Stir until well mixed.

Pour the mixture into the prepared slow cooker.

Place a paper towel over the top of the cooker and cover with the cooker lid. (I took this picture when the hour and a half were up. You can see how the paper towel absorbs the moisture so it doesn't drop back down into the cooker.)

Cook on High for 1-1/2 hours or until toothpick inserted in center comes out clean.

Remove the lid and paper towel. Remove the crock from the slow cooker, and let it cool for 15 minutes.

Place a large serving plate with an edge upside down on top of the slow cooker. Holding the slow cooker and plate firmly together, carefully flip the cake upside down. It will be steamy hot so be very careful.

Serve with a dab of fat-free whipped topping (OR ice cream.

You may want to serve this dessert with a spoon from the slow cooker if you are concerned about inverting the cake.

(Because I was still working my shift, I had Dana serve it with a spoon. When I went into the community room after my shift, I removed the rest of the cake and placed it on a plate. This is the first time I have done this and I couldn't believe what a nice cake it made. If you weren't counting calories as Dawn Hall in her Busy People's Slow Cooker Cookbook is, you could frost the cake with a nice creamy frosting and it would look and taste great with half the trouble.)


  1. Do you cook it for 1 1/2 hrs in the 3 qt cooker?

    1. Hi Deb, I have made quite a few of the cakes/desserts from Dawn Hall's cookbook. She never indicates the size of the cooker with the recipes. I checked out the information she included in the front of the cookbook. She says that she uses a 3-1/2 quart cooker for most of the recipes. If you use a larger cooker, the cooking time might be a little different. I would suggest you check it before the suggested time, to see how it is cooking. Just don't leave the top off very long as the cooker will cool off fairly quickly. Some of the cakes/desserts I made, I used my larger cooker. It doesn't have the size on it, but I am going to guess it is 4-1/2 quarts at least. That is what I used for this one. Hope this helps you. Thanks.