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    You are in: Home / Recipes / Moist Crock Pot Lemon Cake Recipe
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    Moist Crock Pot Lemon Cake

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 5 mins

    5 mins

    6 hrs

    KelBel's Note:

    This is a very moist cake with almonds and white chocolate chips.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray a 4 quart crock pot with non-stick cooking spray and set aside.
    2. 2
      In a large bowl, combine the cake mix and pudding mix.
    3. 3
      In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
    4. 4
      Add to the dry ingredients and beat well.
    5. 5
      Stir in the white chocolate chips and almonds.
    6. 6
      Pour into crock pot.
    7. 7
      Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.

    Ratings & Reviews:

    • on March 11, 2007

      45

      This is a very interesting recipe. It isn't your typical cake--it has more of a pudding/cake texture (hard to describe). It is not too sweet and incredibly moist. However, the white chocolate chips settled to the bottom, melted and turned the edges very dark brown (practically burned). I didn't like the edges because of that, but DH and our guests loved it! Thanks for a unique recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moist Crock Pot Lemon Cake

    Serving Size: 1 (124 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 397.7
     
    Calories from Fat 228
    57%
    Total Fat 25.4 g
    39%
    Saturated Fat 8.0 g
    40%
    Cholesterol 71.7 mg
    23%
    Sodium 344.8 mg
    14%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 0.3 g
    1%
    Sugars 20.1 g
    80%
    Protein 4.6 g
    9%

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