Heirloom Carrot Spoon Cake

Ingredients
1 (18.25-ounce) box spice cake mix
1 (3.4-ounce) box instant butterscotch pudding mix
1 cup water
2 cups shredded carrots
3/4 cup canola oil
4 eggs
1 (8-ounce) can crushed pineapple
1 cup sour cream

Directions
Spray a 5-quart slow cooker with butter flavored cooking spray.

Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towel over top of slow cooker ( this absorbs the moisture and does not allow the water to drop onto the cake). Cover and cook on LOW for 4 1/2 to 6 hours.

Serve warm.

by Sandra Lee

Chocolate Lava Cake

this is really good with a scoop of ice cream

~ 1 package devils food cake mix
~ 3 eggs
~ 1/3 cup vegetable oil
~ 1 2/3 cups water
~ 1 package chocolate flavor instant pudding mix
~ 2 cups cold milk
~ 1 bag ( 12 oz semi sweet chocolate chips)

combine cake mix with eggs, oil and water; pour this into the crockpot

Prepare pudding mix by mixing with milk. Pour this over cake mix into crock pot. Sprinkle Chocolate chips all over the top of the batter.

Cook in crockpot on high setting for 2 1/2 to 3 hours until cake is moist but does not jiggle, and little volcanoes of spitting chocolate appear on top . For bet results use a slow cooker liner.

Serve with ice cream, whip cream or on its own.