Slow Cooker Chocolate Mocha Cake Tuesday, February 9, 2010
1 box (18.25 ounce) Devil's Food Cake Mix
1 cup fat free sour cream
1 cup 1% lowfat milk (nonfat milk or 2% milk can be substituted)
3 large eggs
3/4 cup cold strong coffee (or Kahlua liqueur if you prefer)
Coat the inside of the slow cooker dish with cooking oil spray. In large mixing bowl, combine cake mix, sour cream, milk, eggs, and coffee (or kahlua) by beating on medium for about a minute. Pour cake batter into prepared slow cooker dish. Cover slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. While still warm, scoop our about 12 servings of cake and using a small scoop, serve each slice with a small scoop of light vanilla bean ice cream if desired.