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With slow cooking, cake becomes a warm pudding

By Betty Shimabukuro

POSTED:
LAST UPDATED: 02:25 p.m. HST, Aug 05, 2011


What looks like a cake, smells like a cake, acts like a cake but tastes more like a pudding? Answer: A cake baked in a Crock-Pot.

A slow-cooker cake emerges much more moist than an oven cake, as though you used a water bath. The texture is similar to a bread pudding.

Sherry Chang sent this recipe in response to the monthly "Slow Ono" series launched here in January. The mission of "Slow Ono" is to present a collection of slow-cooker recipes with island flair. It continues on the first Wednesday of every month. (Next month: Spicy Miso Chicken, on Aug. 3.)

"I just made this cake for my son's birthday, and everyone loved it," Chang wrote.

The recipe is one of those "doctored" formulas that starts with a cake mix. Nothing wrong with that. Simple is good. I'm counting it as local because of the banana part. If I made this again, though, I'd do it with a chocolate mix.

That's another great thing about this recipe: flavor flexibility. You can try any pair of cake and pudding mixes. I could imagine it taking on more local flavor using a white cake mix and haupia pudding with some coconut flakes mixed in.

First note: Cooking time will vary depending on the size and shape of your pot. My cake cooked in just over three hours in a 6-quart pot. You can also place the batter in a greased casserole dish that fits inside your crock (some people even use coffee cans). This would also make it easier to remove the cake.

Second note: Timing is everything. You want to serve this warm. (Once cooled much of the magic is lost; it just won't taste as good.) Just out of the crock, it will be too soft to slice, so you'll need to spoon it out. Imagine it — warm, with a scoop of ice cream cuddled up next to it, or whipped cream on top. Or both. You'll be a hero.

HOT STRAWBERRY BANANA PUDDING DELIGHT

1 package strawberry cake mix
1 package (4-serving size) instant banana pudding
1 cup water
3/4 cup vegetable oil
8 ounces sour cream
4 eggs, slightly beaten
1 cup white or milk chocolate chips

Lightly grease inside of slow cooker (almost any size crock will work).

Combine cake and pudding mixes in large bowl, then beat in remaining ingredients in the order given, folding in chocolate chips last. Mix until smooth but do not overbeat. Pour into slow cooker. Cover and cook on low 6 to 8 hours for smaller, round slow cookers, 3 to 5 hours for larger or oval cookers. Cook until center is set.

Let sit uncovered 30 minutes before serving. Dessert will be soft. Scoop out of pot and serve warm with ice cream. To dress it up, garnish with sliced bananas and strawberries and top with whipped cream. Serves 12.

Nutritional information unavailable.

Write "By Request," Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813. Email bshimabukuro@staradvertiser.com.

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