Marble Pound Cake - Best Crockpot Recipe

8 servings
3/4cup low-fat buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
6 tablespoons margarine or butter, room temperature
1 cup sugar
1 egg
11/2 cups cake flour
1⁄8teaspoon salt
11/2 ounces semisweet chocolate, melted
Chocolate Glaze (recipe)

Per Serving:
Calories: 232% calories from fat: 28 Protein (gm): 2.9 Carbohydrate (gm): 39.4 Fat (gm): 7.3 Saturated fat (gm): 1.8 Cholesterol (mg): 0.7 Sodium (mg): 161

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0Bread: 2.5nMeat: 0.0nFat: 1.0

1. Mix buttermilk, vanilla, and baking soda in bowl; let stand 2 to 3 minutes. Beat margarine and sugar until fluffy in large bowl. Beat in egg, blending well. Mix in combined flour and salt alternately with buttermilk mixture, beginning and ending with flour mixture. Reserve 11/2 cups batter;
stir melted chocolate into remaining batter.
2. Spoon batters alternately into greased and floured 9 x 5-inch loaf pan; swirl gently with knife. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper toweling under lid, and cook on high until tooth-pick inserted in center of cake comes out clean, 4 to 41/2 hours. Remove
pan and cool on wire rack 10 minutes; invert onto rack and cool. Drizzle with Chocolate Glaze.

Chocolate Glaze - 365 Crockpot Recipe

Makes about 1/3cup
3/4cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 teaspoon vanilla
Milk
1. Mix powdered sugar, cocoa, vanilla, and enough milk to make glaze
consistency.

Chocolate Sauerkraut Cake - Best Crockpot Recipe

8 servings
3/4cup sugar
1/4 cup vegetable shortening
1 egg
1 teaspoon vanilla
1/4 cup unsweetened cocoa
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon each: baking powder, baking soda
1/4 teaspoon salt
1/2 cup beer or water
1/3cup finely chopped sauerkraut, well-drained, rinsed
Chocolate Glaze (recipe)

Per Serving:
Calories: 210% calories from fat: 30 Protein (gm): 3.1 Carbohydrate (gm): 32.9 Fat (gm): 6.9 Saturated fat (gm): 2 Cholesterol (mg): 23.2 Sodium (mg): 229

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.0

1. Beat sugar and shortening in large bowl until blended; beat in egg, vanilla, and cocoa. Mix in combined flour, baking powder, baking soda, and salt alternately with beer, beginning and ending with dry ingredients; mix in sauerkraut.
2. Pour batter into greased and floured 6-cup fluted cake pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 21/2 to 3 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool. Drizzle Chocolate Glaze over.