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Slow-Cooker Zebra Cake

slow-cooker zebra cake Dessert
Slow-Cooker Zebra Cake
  • Prep 40 min
  • Total 4 hr 20 min
  • Servings 12

Jaws will drop when you slice into this marvelous marble cake, made right in your slow cooker.

Updated March 6, 2017
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

Cake

  • 1
    box Betty Crocker™ Super Moist™ Cake Mix White
  • 1 1/4
    cups milk
  • 1/3
    cup butter, melted
  • 3
    eggs
  • 1/4
    cup unsweetened baking cocoa

Frosting

  • 1 1/4
    cups butter, softened
  • 1/3
    cup unsweetened baking cocoa
  • 3
    to 5 tablespoons milk
  • 1
    teaspoon vanilla
  • 2 1/4
    cups powdered sugar

Glaze

  • 1
    cup powdered sugar
  • 1
    to 2 tablespoons milk
  • 1/4
    teaspoon vanilla

Steps

  • 1
    Line bottom and sides of 5-quart round slow cooker with 1 piece of cooking parchment paper; trim edges if needed. Spray with cooking spray.
  • 2
    In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Remove 2 1/2 cups batter to medium bowl; set aside. To remaining batter, beat in 1/4 cup cocoa until well blended.
  • 3
    Place 1/2 cup of the white cake batter into center of slow cooker. Do not spread batter. Place 1/2 cup of the chocolate batter on top and in center of white batter in slow cooker. Do not spread batter. Let batter spread on its own. Repeat placing remaining batters, 1/2 cup at a time, in center, alternating between white and chocolate batter. Batter will look like a bull's-eye design when finished.
  • 4
    Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 1 hour. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes.
  • 5
    Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Carefully remove parchment paper.
  • 6
    In large bowl, beat 1 1/4 cups softened butter and 1/3 cup cocoa with electric mixer on medium speed until smooth. Beat in 3 tablespoons milk and 1 teaspoon vanilla. On low speed, beat in 2 1/4 cups powdered sugar until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread frosting on side and top of cake.
  • 7
    When ready to serve, in small bowl, beat 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla with spoon until well blended. If frosting is too stiff to pour, add additional milk, 1 teaspoon at a time. Pour and spread over top of cake, allowing some to drip down sides. Store covered in refrigerator.

  • Slow cookers vary. Keep an eye on your cake as it nears the end of cooking time. If darker edges form, trim off before frosting.
  • Crumpling cooking parchment paper first and then placing inside the ceramic insert makes it easier to fit.
  • Short on time? Substitute Betty Crocker™ Rich & Creamy chocolate frosting to frost your cake.

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
260
% Daily Value
Total Fat
28g
44%
Saturated Fat
17g
87%
Trans Fat
1g
Cholesterol
115mg
38%
Sodium
490mg
20%
Potassium
160mg
4%
Total Carbohydrate
67g
22%
Dietary Fiber
2g
7%
Sugars
49g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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