- Most Helpful
- Highest Rating
The recipe works very well indeed and I certainly do appreciate the low fat and sugar. In my personal opinion it could use a couple more Tbsp of Splenda. I used just 1 Tbsp of sugar and filled the rest of the 1/2 cup with Splenda and I used 1/4 cup of Splenda Brown Blend (as recommended by Splenda). This is a lovely year round dessert, easy and not kitchen heating for the summer and a warming, comforting dessert for winter. I love that it's made with things that I always have on hand. Made for PAC, Spring 09.
This was like a grand experiment for me. I've never tried making cake in a crockpot before. Because my crockpot is so freaking huge, I doubled the recipe, but left the cooking time the same. I timed it so it would be done a couple hours after dinner. What a low-calorie, low-fat treat! Thanks for posting!