Moist Crock Pot Lemon Cake
This is a very moist cake with almonds and white chocolate chips.
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INGREDIENTS
Nutrition- 18 1⁄4ounces lemon cake mix
- 3ounces instant lemon pudding mix
- 4
- 1cup water
- 2cups sour cream
- 3⁄4cup vegetable oil
- 3⁄4
- 1⁄2cup almonds, sliced (optional)
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DIRECTIONS
- Spray a 4 quart crock pot with non-stick cooking spray and set aside.
- In a large bowl, combine the cake mix and pudding mix.
- In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
- Add to the dry ingredients and beat well.
- Stir in the white chocolate chips and almonds.
- Pour into crock pot.
- Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.
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