Fast • One Bowl

Slow-Cooker Red Velvet Cake

12 servings | Prep Time: 15 Minutes | Start to Finish: 3 Hours 10 Minutes

• 1 box devil’s food cake mix with pudding
• 1¼ cups water
• ½ cup vegetable oil
• 3 eggs
• 1 bottle (1 oz) red food color
• 1 container cream cheese creamy ready-to-spread frosting

1 Line bottom and sides of 5-quart slow cooker with 1 piece of cooking parchment paper; spray with cooking spray.

2 Make cake mix as directed on box, using water, oil and eggs and adding food color with the water. Pour batter into slow cooker.

3 Place folded, clean dish towel under cover of cooker. Cook on High heat setting 45 minutes. Leaving cover on, carefully rotate slow cooker’s ceramic insert 180 degrees. Continue to cook on High heat setting 45 to 60 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.

4 Using parchment paper, carefully lift cake out of ceramic insert and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.

5 Spread frosting on cake.

1 Serving: Calories 380; Total Fat 17g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 390mg; Total Carbohydrate 54g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 3 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3½

Sweet Secret Whipped fluffy white frosting makes a great substitute for the cream cheese frosting.

Simple Sparkle To make this cake sparkle, try sprinkling the top with red sugar.