Zutaten für Moist Crock Pot Lemon Cake
- Lemon Cake Mix
- Instant Lemon Pudding Mix
- 4 large eggs
- 1 cup water
- 1 cup sour cream
- Vegetable Oil
- 1 cup white chocolate chips
- 1/2 cup slivered almonds
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Zubereitung von Moist Crock Pot Lemon Cake
- Spray a 4-quart crock-pot with non-stick cooking spray and set aside.
- In a large bowl, whisk together 1 box (15.25 oz) lemon cake mix and 1 package (3.9 oz) instant lemon pudding mix.
- In a medium bowl, whisk together 4 large eggs, 1 cup water, 1 cup sour cream, and 1/2 cup vegetable oil until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1 cup white chocolate chips and 1/2 cup slivered almonds.
- Pour batter into the prepared crock-pot.
- Cover and cook on low for 6-8 hours, or until a wooden skewer inserted into the center comes out clean. The cake is done when the top springs back lightly when touched.
- Let the cake cool completely in the crock-pot before serving. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
80g
Fat
40g
Carbs
12g
