Tonawanda News — Trivet
A springform pan or baking dish sometimes needs to be elevated above the bottom of the slow cooker. A good heatproof trivet or wire rack should do the trick.
For individual dessert servings, you can’t beat ramekins. Four standard 3-inch ramekins will fit into a 6-quart slow cooker.
A word about cooking times
While cooking times will be similar for most slow cookers, it’s good to check in on recipes from time to time to make sure your desserts aren’t being overcooked.
German chocolate upside-down cake
2 tablespoons unsalted butter
½ cup water
2/3 cup packed light brown sugar
¼ cup toasted sweetened shredded coconut, divided
2 large eggs
1 cup buttermilk
½ cup light sour cream
1/3 cup applesauce
1 box German chocolate cake mix
1/2 cup chopped pecans (optional)
Coat the inside of your slow cooker with cooking spray. Turn the slow cooker on high.
In a small saucepan over medium-high heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour into the slow cooker and sprinkle with half of the coconut.
Using an electric mixer, beat the eggs until frothy, then beat in the buttermilk, sour cream and applesauce. Add the cake mix and beat on low for 30 seconds to combine, then beat on high for 2 more minutes. Pour into the slow cooker.
Cover and cook on low for 4 ½ to 5 hours, then remove the lid and cook for 30 minutes longer. Turn off the slow cooker and let the cake cool in the slow cooker for 30 minutes with the lid removed. Then turn out the cake onto a serving plate and top with the remaining coconut and the pecans, if using. Let cool completely before serving. Serves 10.
1 ¼ cups granulated sugar, divided
3 large eggs
½ (14-ounce) can sweetened condensed milk
1 ½ cups whole milk
½ teaspoon vanilla extract