Applesauce Cake

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla essence
1 cup applesauce
1-1/2 tsp baking soda
1-1/2 cups all purpose flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup chopped dates
3/4 cup chopped walnuts

Method

Cream together the butter and sugar until light and fluffy. Add eggs and beat well. Add the vanilla essence, and applesauce. Sift together the baking soda, flour, cinnamon, salt and nutmeg. Add to the mixture and beat until smooth. Fold in dates and walnuts.
Pour the mixture into a well buttered and floured cake tin that will fit into the crockpot. Put into the crockpot and cover with 4-5 layers of paper towels.
Cover the crockpot loosely to allow steam to escape, ( nothing worse than a soggy cake---Yuck :)   ) Cook on  the high setting for about 3-1/2 hours or until cake is cooked. Remove from the crockpot and allow the cake to cool on a wire rack for 15 minutes before removing from the tin.


Blueberry Coffee Cake

2 cups flour
1 cup sugar
4 tsp baking powder
1/8 tsp salt
2 eggs, beaten
1/2 cup salad oil
1/4 cup milk
1 tsp vanilla
2 cups fresh or thawed frozen blueberries, drained

Crumb Topping

1/4 cup softened butter
1/2 cup sugar
1/2 cup flour
1/2 tsp ground cinnamon

Method

In a mixing bowl combine flour, sugar, baking powder and salt. Add eggs, oil, milk and vanilla. Beat until smooth. Fold in Blueberries. Pour into greased 2 quart mould. Combine crumb topping ingredients and sprinkle on top of batter. Place in Crockpot, cover with 4-5 sheets paper towel. Cover pot and cook on high for 3-4 hours. Cool on rack for 5 minutes. Remove from mould. Serve warm. 


Chocolate Chip Cake

1/2 cup butter
1 cup sugar
2 eggs
1 cup cream
1-1/2 tsp vanilla essence
2-1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 ozs chocolate bits

Method

Cream together the butter and sugar until light and fluffy. Add eggs and beat well. Mix in the cream and vanilla essence. Sift together the flour, baking powder, baking soda and salt and add to the creamed mixture. Fold in the chocolate bits. Pour into a well-buttered and floured cake tin that will fit into your crockpot. Cover the top of the tin with 4-5 layers of paper towels. Cover the crockpot loosely to allow steam to escape and cook on the high setting for 4-5 hours or until cake is cooked. Allow to cool for 15 minutes on a wire rack before removing from the tin.


Sour Cream Brownie Cake

1 cup butter or marg
2 ( 1 oz ) squares unsweetened chocolate
1 cup water
2 cups firmly packed brown sugar
2 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 ( 8oz ) container sour cream
2 eggs
1 tablespoon vanilla extract
1 cup chopped walnuts
1/8 cup whole walnuts
Fudge frosting

Method

Melt butter and chocolate in water; cool. Combine dry ingredients; set aside. In a large mixing bowl, beat sour cream, eggs, vanilla and chocolate mixture. Add flour mixture; beat until smooth. Add chopped nuts. Pour into a greased and floured Crockpot. Cook 2 to 3 hours or until wooden pick inserted in middle comes out clean. Cool. Remove to serving platter; frost with fudge frosting and garnish with whole walnuts.



Apple Cake

1 cup plain flour
1&1/2 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1/4 cup butter
1 egg, lightly beaten
1/4 cup milk
4 cups sliced cooking apples
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp brown sugar
1/2 cup orange marmalade
2 tbsp melted butter

Method

Sift together the flour, baking powder, salt and sugar into a mixing bowl. Rub in the butter until it resembles bread crumbs. Add the egg and milk and mix until smooth. Pour the mixture into a well-buttered and floured cake tin that will fit into your Crockpot. Arrange apple slices on top and press them into the batter. Mix together the cinnamon, nutmeg and brown sugar. Sprinkleover the cake. Dot with marmalade and drip the butter over all. Put the lid loosely on the Crockpot to allow the steam to escape. Cook on high for 6-8 hours. Serve warm with whipped cream.


Chocolate Fudge Cake

2 cups flour
1 teaspoon baking soda
1 1/2 cups sugar
1/4 teaspoon salt
8 tablespoons cocoa
1 egg
1 cup "real" mayonnaise
1 cup hot water
1 teaspoon vanilla

Method

Stir together all dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes. Pour into greased and floured Bread N Cake pan and cover with tin foil. Bake in uncovered Crockpot on high for 2 1/2 to 3 1/2 hrs or until done. Doubly delicious served with vanilla ice cream.


Harvey Wallbanger Cake

1 16oz package pound cake mix
1/3 cup vanilla instant pudding mix(use 3 3/4 oz package)
1/4 cup salad oil
3 eggs
2 tablespoons Galliano Liqueur
2/3 cup orange juice

Glaze

Remaining pudding mix
2/3 cup orange juice

Method For Cake

Mix all ingredients in mixing bowl and beat 3 minutes. Pour batter into greased and floured BreadNCake Bake pan or 2 lb coffee can or 3 lb grease can and cover. Cover Crockpot and cook on high 2 1/2 to 3 1/2 hrs. Invert Cake onto serving platter and Glaze as follows. Mix Glaze ingredients, beat well. Spoon over cake.


Apple Cake # 2

1 cup peeled, chopped apples
1 egg, beaten
1/2 cup soft shortening
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
 

Method

Combine apples, egg, sugar and shortening. Sift dry ingredients, add to apple mixture. Blend well and pour into Crockpot; sprayed with non-stick cooking spray. Cook 4 to 6 hrs on low or until done. Remove, carefully, from Crockpot after cooling. Serve warm with whipped cream or ice cream.



 

Pineapple Upside Down Cake
 

1/4 cup butter or margarine
1 (16 oz ) package pound cake mix
1/2 cup brown sugar
1 ( 15 1/2 oz ) can pineapple tidbits, drained ( reserve Juice to use in cake mix)
6 to 8 maraschino cherries, halved

Method

Mix cake mix according to package directions, using reserved pineapple juice for part of the liquid. Melt butter in slightly greased 3 lb coffee can, or 2 lb grease can, or a Bread N Cake Bake. Stir in brown sugar and spread evenly over bottom of pan. Add pineapple and cherries. Pour in cake batter. Cover Bread N Cake Bake. (Form foil lids if using cans) Place in Crockpot, cover, and cook on high for 2 1/2 to 3 1/2 hours. Remove and invert immediately on large platter.


Triple Chocolate Surprise

1 package chocolate cake mix
1 8oz container sour cream (low fat, of course!)
1 package instant chocolate pudding mix
1 cup chocolate chips
3/4 cup cooking oil
4 eggs
1 cup water

Method

Spray Crockpot with nonstick cooking spray. Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand. Pour into Crockpot. Cover and cook on low 6-8 hours (or high 3-4 hours). Serve hot or warm with ice cream or whipped cream.


Sock-It To Me {Coffee Cake}

3 teaspoons cinnamon
1/4 cup dark brown sugar
1 box butter yellow cake mix
1/2 cup granulated sugar
3/4 cup oil
4 eggs
1/2 pt sour cream
1 cup nuts chopped fine

Method
 

Mix cinnamon and brown sugar; set aside. Mix remaining ingredients at low speed; do not overbeat. Pour half the batter in a non stick sprayed Crockpot. Sprinkle all the cinnamon and sugar mix over it.Pour other half of batter on top.Cover and cook 2 1/2 to 3 hrs on high or until cake tests done.


Sherry-Pecan Pound Cake

1/2 package yellow cake mix w/o pudding (2 layer)
1/2 3oz package vanilla or butterscotch instant
pudding mix
2 eggs
1/4 cup salad oil
1/4 cup water
1/4 cup sherry or water
1 1/2 teaspoons nutmeg
 

Cinnamon Nut Mixture

1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts

Method

Beat cake mix, pudding mix, eggs, oil, water, sherry and nutmeg 2 minutes.Pour about 2/3 of batter into greased and floured Bread N Cake Bake.Stir together cinnamon nut mixture; sprinkle batter with 1/2 the mixture.Add remaining batter and sprinkle with remaining cinnamon nut mixture.Cover Bread N Cake Bake. Bake in covered Crockpot on high 2 to 3 hrs or until done.You can double this recipe if using 5 qt Bread N Cake Bake pan.



PB Chocolate Swirl Cheesecake

Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter

Filling:
12 oz cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted (semisweet or milk chocolate)

Method

Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan. In a medium-sized mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour, and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of the batter into the prepared pan. Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan. Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust. Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the CrockPot. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan. Chill before serving, and store leftovers in the refrigerator.



Chocolate Chip-Peanut Butter Cake

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
3 eggs, beaten
1/2 cup peanut butter
3/4 cup light sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Method

Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla. Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into a greased and floured 2 1/2 to 3-quart souffle dish or mold (which will fit in your crockpot). Place a small trivet (or fashion a little "ring" from aluminum foil) in the crockpot, place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escape and cook on high for about 4 hours. Test with a toothpick for doneness. Cool in pot until dish is cool enough to handle, then transfer to a wire rack to cool completely.



Vanilla Wafer Cake.

3/4 C. butter, softened
1/2 C. sugar
4 eggs
1 package (7-1/4 ounces) vanilla wafers
1/4 cup plus 2 T. milk
3/4 C. flaked coconut
3/4 C. chopped pecans
1/2 t. vanilla extract or other flavoring

Method

Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Finely crush wafers. Add to creamed mixture along with milk, coconut, and pecans. Mix well. Put batter in well-greased and floured 2-pound coffee can. Cover can with 6 layers of paper towels. Place pan in CrockPot. With cover slightly ajar, cook for 3 to 4 hours on high