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Recipe: Slow Cooker Lemon Cake with Lemon Glaze (using cake mix and Jello)

Desserts - Cakes
SLOW COOKER LEMON CAKE WITH LEMON GLAZE

1 (18.25-ounce) box lemon cake mix (with pudding included)
1 (3-ounce) package lemon-flavored gelatin
3 large eggs
1/2 cup vegetable oil
1 cup water
FOR THE LEMON GLAZE:
1 tablespoon butter, melted
3/4 cup sifted powdered sugar (plus more for dusting)
2 tablespoons fresh lemon juice

Butter insert of a 4-quart round electric slow cooker. Line bottom and about three-quarters of way up the sides with nonstick foil, smoothing out the foil as much as possible.

In a large bowl with an electric mixer, beat together cake mix, dry gelatin, eggs, oil and 1 cup water on low speed until well-mixed. Increase speed to medium and beat 2 to 3 minutes. Turn batter into pot, spreading evenly.

Cover crock pot and cook on the HIGH heat setting about 2 hours, until a cake tester inserted in center comes out clean. Watch carefully to avoid overcooking. (Do not make this recipe on the low heat setting.)

After baking, uncover and remove stoneware insert. While cake is still very warm, use a thin skewer to poke deep holes all over cake.

TO MAKE THE LEMON GLAZE:
In a small glass or ceramic bowl, blend melted butter with powdered sugar and lemon juice. Heat in a microwave oven on high power 30 to 40 seconds, until very hot. Stir glaze and pour over hot cake, which will absorb it. Let cool.

Then remove the cake from the insert, using the foil to assist. Peel off the foil and place cake, glazed side up, on a serving plate. Dust a little additional powdered sugar over top.

Makes 10 to 12 servings
Adapted from source: Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker by Natalie Haughton
MsgID: 1111346
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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