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Slow-Cooker Zebra Cake

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. ...MORE+ LESS-

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ 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

Hide Images
  • 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.

Expert Tips

  • 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 Information

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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