Filter
Top Products
Melt’n’Mix Chocolate Cake
1
1
/
2
cups self raising flour
1
/
4
cup cocoa
1 cup caster sugar
125g butter, melted
2 eggs
1 teaspoon vanilla essence
1
/
2
cup milk
1. Pre-heat the Slow Cooker on High for 15
minutes. Grease and line base of an 18cm
round or ring cake tin.
2. Using a food processor or mixer, combine
flour, cocoa and sugar. Add butter and mix
until combined.
3. Add eggs, vanilla and milk. Mix until smooth.
Do not over mix. Place into prepared tin.
4. Place tin into the Slow Cooker elevated on a
wire rack.
5. Cover and cook on High for 3 - 4 hours, or
until cooked through. Cool before icing as
desired.
Walnut Yoghurt Cake
125g butter
1 cup caster sugar
3 eggs
2 cups self raising flour
1
/
4
cup lemon juice
1 x 200g carton plain yoghurt
1 cup chopped walnuts
grated rind of 1 lemon
1. Pre-heat the Slow Cooker on High for
approximately 20 minutes. Grease and line
base of an 18cm round or ring cake tin.
2. Using a food processor or mixer, cream butter
and sugar until light and creamy.
3. Add eggs, one at a time, mixing until just
combined.
4. Add flour, lemon juice, yoghurt, walnuts and
lemon rind. Mix until just combined.
Place into prepared tin.
5. Place tin into the Slow Cooker, elevated on a
wire rack.
6. Cover and cook on High for 3 - 4 hours,
or until cooked through. Cool before icing
as desired.
Lemon Coconut Cake
125g butter
1 cup caster sugar
2 eggs
grated rind of 1 lemon
1
/
2
cup coconut
1
3
/
4
cups self raising flour
1 cup milk
1. Pre-heat the Slow Cooker on High for 15
minutes. Grease and line base of an 18cm
round or ring cake tin.
2. Using a food processor or mixer, cream butter
and sugar until light and creamy.
3. Add eggs and lemon rind, and mix until
combined.
4. Add coconut, flour and milk. Mix until just
combined. Place into prepared tin.
5.
Place tin into the Slow Cooker elevated on
a wire rack.
6. Cover and cook on High for 3 - 4 hours or
until cooked through. Cool before icing as
desired.
20
Recipes.