If
you like coconut cream pie and coconut cake
you'll love this. I love it warm.
1
plus
1 (3-ounce) boxes coconut-flavored,
cook-and-serve pudding
1/3
cup
applesauce
2
plus
1-1/4 cups hot water
1
(18.25-ounce)
box white cake mix, dry (I use Betty Crocker
Super Moist.) Do not make as directed on box.
3
egg
whites
Preheat
a slow cooker to high.
Spray
the cooker with nonfat cooking spray.
In
the prepared slow cooker with a hand
mixer on high, mix together 1 box of
pudding mix and 2 cups of water for 1
minute.
Put
the lid on the slow cooker.
In
a large bowl beat the egg whites on high
until foamy.
Add
the remaining box of pudding mix and
1-1/4 cups water along with applesauce
and the cake mix, and beat on medium for
1 minute longer.
Pour
the cake mixture in the slow cooker. Do
not stir.
Place
a paper towel on top of the slow cooker.
Place the lid of the slow cooker on the
paper towel to cover.
Cook
on high for 2 to 2-1/2 hours or until a
toothpick inserted in the middle comes
out clean. Remove the lid and the paper
towel.
Turn
off the slow cooker. If possible, remove
the crock from the slow cooker and let
it cool for 10 minutes.
Place
a large serving plate with an edge (so
the sauce won't overflow off the plate)
upside down on top of the slow cooker.
Holding the slow cooker and plate firmly
together, carefully flip the cake upside
down. It will be steamy hot so be very
careful. The sauce will ooze down the
sides of the cake (See page 192, Cakes
with Filling.)
Let
the cake cool for 5 minutes before
serving. The coconut cream sauce will
firm as it cools. Serve hot or chilled.
Refrigerate uneaten portions.
Two
thumbs up for this mouth-watering
combination.
1
(21-ounce)
can blueberry pie filling
1
cup
water
3
egg
whites
1/3
cup
applesauce
1
(18.25-ounce)
box lemon-flavored cake mix, dry (I use
Pillsbury.) Do not make as directed on box.
Preheat
a slow cooker to high.
Spray
the cooker with nonfat cooking spray.
Spread
the blueberry pie filling on the bottom
of the prepared cooker.
In
a large bowl beat the egg whites with a
mixer on high speed for about 2 minutes
or until soft peaks form.
Stir
in the cake mix, water, and applesauce.
Continue stirring utnil well mixed. Some
small lumps in the batter are okay.
Pour
the batter on top of the blueberry pie
filling in the slow cooker. Do not stir.
Place
a paper towel on top of the slow cooker.
Cover by placing the lid of the slow
cooker on the paper towel.
Cook
on high for 2 hours or until a toothpick
inserted in the middle comes out clean.
Unplug
the slow cooker, and if possible, remove
the crock from the slow cooker. Remove
the lid and the paper towel, and let it
cool for 15 minutes.
Place
a large serving plate with an edge (so
the sauce won't overflow off the plate)
upside down on top of the slow cooker.
Holding the slow cooker and plate firmly
together, carefully flip the cake upside
down. It will be steamy hot so be very
careful. The berries will ooze down the
sides of the cake (See page 192, Cakes
with Filling.)
Note:
If desired you can spoon this cake out of the
slow cooker instead of removing the cake.
