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1 box Yellow cake mix (approximately 15 oz)
1 cup Spirits & Spice Coffee & Cinnamon Cream Liqueur (for less alcohol do ½ cup liqueur and ½ cup cream)
½ cup Vegetable oil
3 Eggs
1 ½ cups Boiling water
¾ cup Brown sugar packed
2 Tbsp Butter
Spray a 6-7 qt slow cooker with nonstick cooking spray or line with a slow cooker liner and spray that with cooking spray. This really makes cleanup a snap.
Stir cake mix, liqueur/cream, oil, and eggs in a large bowl with a whisk or a hand mixer until smooth. Pour into prepared slow cooker.
Heat water until boiling in a microwave or small sauce pan. Whisk in brown sugar and butter until the butter is melted. Slowly drizzle over the cake batter in the pan.
Cover the crock pot with a paper towel then place the lid on top. The paper towel is to catch condensation so the cake doesn’t get wet.
Cook on high power for 1 ½ to 2 ½ hours. There is quite a range of cooking time because all crock pots cook differently. Start peeking at the cake after 1 ½ hours. Once it no longer looks like batter, check with a toothpick to check for doneness. A few crumbs will stick to the toothpick when it’s done.
Serve warm and we love it with ice cream. Store in refrigerator for up to 3 days.
