It was Great To Meet You In St. Louis!

Thanks for stopping by our booth. We were thrilled to introduce easy slow cooker baking

using our Electrified Cooks Slow Cooker Cake Mixes!

If you missed it, KSDK TV was live at the show and talked with Roxanne!

 

Which mix will you bake first? Maybe a luscious cheesecake or rich and moist carrot cake.

There are five flavors so one is just right for you.

There are pictures of the cakes and tips below and more information here.

If you missed seeing us in St. Louis or want to purchase more mixes, our on-line store

is always open and it is easy to place an order.

Happy Baking!

Luscious, creamy cheesecakes. Nothing seems to be quite as decadent and wonderful as a cheesecake.

Begin with one of our Slow Cooker Cake Mixes and then let the slow cooker work its magic. Slow, even heat for the best, rich, moist cheesecake. What is your favorite? Classic Vanilla Cheesecake with Chocolate Ganache or Key Lime Cheesecake?

Let’s put a new spin on them! Traditionally, cheesecakes are baked in a springform pan so the sides easily lift off and beautiful slices are a breeze to cut. In the Slow Cooker, a 7-inch springform is perfect for round or oval, large (5, 6 or 7-quart)  slow cookers.

Now, those same cheesecake mixes can be baked in a loaf pan! Just a new shape—for that same, wonderful flavor.

If you have an oval slow cooker (and who doesn’t these days?) pick up an 8½ x 4½-inch loaf pan. If it is fits in your slow cooker you are set for great baking. (You can also use that same loaf pan for Carrot Cake, Triple Chocolate Fudge and Banoffee and now, the cheesecakes, too.)

Line the loaf pan with parchment paper and let the parchment paper extend up the sides of the pan. Spray the parchment paper lined pan with nonstick cooking spray.

Prepare the cheesecake just like the package directs. First, make the crust and for an extra crispy treat, bake it at 375ºF for 5 minutes.

Mix up the cheesecake batter and fill the pan.

Shape a ring of aluminum foil and place the foil ring on the bottom of your slow cooker. Place the filled loaf pan on the foil ring.

Cover the slow cooker and bake it on high for 2½ to 3 hours or until softly set. Leave the cover on the slow cooker. Unplug the slow cooker and let the cheesecake and the cooker cool for about an hour.

 

Refrigerate the cheesecake overnight or for several hours. Run a table knife along the narrow edges of the pan. Use the parchment paper on the sides as handles to lift the cheesecake out of the pan. Peel away the parchment paper and set the cheesecake on a serving platter. Top it, as directed, with the chocolate ganache or key lime curd.

 

Sure you can use a 7-inch springform pan—but now, you can enjoy that luscious cheesecake in a cute little loaf pan.

Triple Fudge Chocolate Cake

The latest news!  We have discovered that if you make the Triple Fudge Chocolate Cake as directed, but increase the butter to 6 tablespoons you will have a thicker, more moist and fudgy cake.  By the way, we love to  use a loaf pan for the Triple Fudge Chocolate Cake.  Can’t be beat!

Click here for more tips on Slow Cooker Baking and visit here for ordering information.