Moist Crock Pot Lemon Cake |
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Prep Time: 5 Minutes Cook Time: 355 Minutes |
Ready In: 360 Minutes Servings: 15 |
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This is a very moist cake with almonds and white chocolate chips. Ingredients:
18 1/4 ounces lemon cake mix |
3 ounces instant lemon pudding mix |
4 eggs |
1 cup water |
2 cups sour cream |
3/4 cup vegetable oil |
3/4 cup white chocolate chips |
1/2 cup almonds, sliced (optional) |
Directions:
1. Spray a 4 quart crock pot with non-stick cooking spray and set aside.
2. In a large bowl, combine the cake mix and pudding mix.
3. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
4. Add to the dry ingredients and beat well.
5. Stir in the white chocolate chips and almonds.
6. Pour into crock pot.
7. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.
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