Slow Cooker~Brownie Cream Cheese Pudding Cake.

Slow Cooker~Brownie Cream Cheese Pudding Cake. 

Ingredients

1 package brownie mix

2 large eggs

1/4 cup vegetable oil

2 Tablespoons water

1 (8 oz. ) package cream cheese, softened

1/4 cup butter, softened.

1/2 cup sugar

2 Large eggs

1 teaspoon vanilla extract

2 Tablespoons all- purpose flour

1/2 cup milk chocolate chips.

Directions

1. In a medium bowl, stir together brownie mix, 2 large eggs, vegetable oil, & water. Spoon

half of the brownie batter into a lightly greased 3 quart slow cooker.

2. Beat cream cheese & butter with an electric beater on medium speed until creamy. Gradually

add sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in Vanilla. Fold in

flour and chocolate chips. Pour cream cheese mixture over brownie batter in slow cooker. Dollop remaining brownie batter

over cream cheese mixture; swirl mixture gently with a knife.

3. Cover and cook on low setting for 5.5 hours, or until set. Carefully remove slow cooker insert from heat element; let stand

45 minutes before serving.

Find original recipe here: http://www.mrfood.com/Cakes/Brownie-Cream-Cheese-Pudding-Cake-4377/

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Slow Cooker Dump Cake

Slow Cooker Dump Cake

* This recipe is customizable, you can using whatever kind of filling, and whatever

kind of cake mix you want. Use you creativity and Enjoy!

Ingredients

2 (21-ounce) cans pie filling

1 box of cake mix

1/2 cup melted butter

1 tablespoon water.

Instructions

1. Dump pie filling into your slow cooker. 

2. In a large mixing bowl, mix your cake mix butter, and water. 

3. Pour this evenly on top of your pie filling.

4. Cook on low for 4-5 hours, uncover and cooked uncovered for another 30 minutes, then serve.

*To check cake: stick a toothpick in the middle if it comes out clean, your cake is good to go.

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EASY** Slow Cooker Chocolate Pudding Cake

EASY** Slow Cooker Chocolate Pudding Cake

Ingredients

1 Package chocolate cake mix

1 package instant chocolate pudding mix.

2 cups sour cream

4 eggs

1 cup water

3/4/ cup canola oil

1 cup semisweet chocolate chips

Ice cream for topping

Instructions

1.) In a large bowl combine your cake mix, pudding mix, sour cream, eggs, water, and canola oil.

Beat on low speed for 30 seconds. Add chocolate chips. Pour into a greased 5-qt. slow cooker.

2.) Cover & Cook on low for 6-8 hours, insert a toothpick into the center until it comes

out clean. Serve Ice Cream on Top.

Originally published as Chocolate Pudding Cake in Quick Cooking September/October 1998, p17

Read more: http://www.tasteofhome.com/recipes/chocolate-pudding-cake#ixzz36KwhT9Km

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Red, White and Blue Strawberry Shortcake

1. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

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Surprise Inside Independence Cake

1. Preheat oven to 350 degrees F (175 degrees C). Spray 3 9-inch cake pans with cooking spray.
2. In a large bowl, beat the cake mix,instant pudding mix water, vegetable oil, and eggs together with an electric mixer to form a smooth batter. Divide the batter equally into 3 smaller bowls; tint one bowl to your desired shade of red, and one to your desired shade of blue. Pour each bowl into a prepared cake pan.
3. Bake in the preheated oven until the cakes are set and a toothpick inserted in the center of the cake comes out clean, 10 to 15 minutes. The cakes will start to pull away from the sides of the pans when done. Remove the cakes, allow to cool for about 10 minutes in the pans, and then turn out onto 3 separate pieces of plastic wrap set onto a work surface to finish cooling.
4. While the cakes are cooling, beat the butter-flavored shortening, butter, salt, and imitation vanilla extract in a large bowl with an electric mixer until creamy. Mix in 1 cup of confectioners' sugar at a time, beating in each cup well before adding the next. Mix in the cream, 1 or 2 tablespoons at a time, until the frosting is smooth and spreadable.
5. To decorate, lift the red layer using the plastic wrap, and gently turn over and place onto a cake plate. Remove plastic wrap. Generously frost the top of the red cake, then place the blue cake on top. Frost the blue layer, then top with the white cake; use remaining frosting to frost the top and sides of the cake.

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Slow Cooker Easy Cinnamon Spice Cake.

Slow Cooker Easy Cinnamon Spice Cake.

Ingredients:

1 Box of Spice Cake Mix

1/2 cup Applesauce

1 1/3 cup water.

3 eggs

1/2 teaspoon ground cinnamon.

What to do now:

Beat all ingredients together for one minute until blended.

Spray Crockpot with nonstick spray.

Pour Mixture in

Cover and cook on high for 1.5- 2 hours until done.

Cut pieces right out of Slow Cooker,

Top with your favorite Icing, and sprinkle with a little cinnamon.

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