HSN7C_RiceCooker08 8/13/08 3:30 PM Page 45
Chocolate Crazy Cake
This is a recipe I grew up with. It just happens to be a Vegan recipe. It is very easy to mix and is moist and delicious. I love recipes that use simple pantry items! It is amazing how well the rice cooker bakes cakes. Try it with your favorite recipe or a boxed mix. Bake no more than 3 cups of batter per batch.
4 - 6 Servings
INGREDIENTS
11/2 cups
3 tablespoons
1teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon iodized salt 1 teaspoon pure vanilla extract
1/4 cup vegetable oil 1 cup water
1 tablespoon white, cider or wine vinegar
METHOD
1Pour all ingredients into (ungreased) Rice Cooker Pot. Stir until combined. A few lumps will remain and batter will be quite thin.
2Close lid and press COOK. After a few minutes, the rice cooker will switch to KEEP WARM even though the cake is not done. This is normal. Keep rice cooker on KEEP WARM setting for about 10 minutes, and then press COOK again. The cooker will switch to KEEP WARM again but this is okay. After 30 minutes or so, open and check cake with a toothpick. When inserted slightly
3Remove with potholders and invert onto serving plate. Wipe out Rice Cooker Pot and make glaze in it (recipe follows).
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Chocolate Glaze for Crazy Cake
This is such an easy recipe. It uses simple pantry staples and tastes so good. I use it for an ice cream topping, as a filling for cookies, and a topping for waffles and even cream puffs.
Makes 1 cup
INGREDIENTS
3/4 cup granulated sugar 1/4 cup water
2 tablespoons cocoa powder
1 tablespoon vegetable oil
1 teaspoon pure vanilla extract
small pinch kosher salt or very small pinch iodized salt
METHOD
1Combine all ingredients in Rice Cooker Pot. Press COOK. Do not close the lid.
2When mixture comes to a full boil, unplug pot and carefully remove Rice Cooker Pot, using potholders. Pour hot glaze over Crazy Cake. Serve warm.
Recipe courtesy Marian Getz
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