Well, I think I have redeemed myself. Here is todays version of my "bake a cake in the slow cooker" experiment.
A MUCH better outcome wouldn't you agree?
Here it is all iced with the most buttery, chocolatey icing.......
It took around 2 hours to cook in the slow cooker using a combination of high and low settings (high for 45 minutes then low until done). Test for "done-ness" with a skewer. It is hard to tell from looking at it as some moisture condenses on the glass lid and drops on to the top of the cake, making it look "uncooked" when it is in fact cooked. As long as you plan on icing the cake, that small amount of moisture won't affect the outcome of your masterpiece. :-)
This time I sprayed the crockpot/slow cooker insert with oil, then lined with baking paper and then sprayed that with oil before pouring in the cake mixture. Might have been overkill but at least it didn't STICK!
I used a double quantity of the following recipe:
CHOCOLATE FUDGE CAKE
1.5 cups SR flour
3 Tbsp cocoa
1 cup castor sugar
1 cup water
1 tsp imitation vanilla essence
1 Tbsp white vinegar
1/2 cup vegetable oil
Chuck everything in a bowl together and mix until there aren't *too* many lumps. LOL. You can mix until smooth but I'm a lazy cook. :-) You don't want to overmix it either.
This is a fudge cake so expect it to be a heavier, fudgier type consistency than a regular cake. I just tasted a bit and I think it tastes even better having been cooked in the slow cooker than when I cook it in the oven.
I love the oval shape as well. It would have come in handy a few years back when I made a football oval for DS's birthday cake!
DH is happy because now I'll be able to bake cakes while we're away on our "big trip" in the caravan. :-)
It was his idea that I attempt to cook a cake in the slow cooker in the first place. LOL. Works for me. Now I only have to use 4c electricity to bake a cake as opposed to around 36c. And bake in summer without heating up the house!