So my slow cooker had been on it’s last leg for quite sometime, and last weekend I gave in and bought a fancy new slow cooker. It’s awesome, I love it! And along with the new slow cooker came a few new recipes in the instruction manual. One in particular caught my eye. I always like experimenting with new cooking/baking techniques so I jumped on giving this slow cooker pound cake recipe a try.

Slow Cooker Chocolate Almond Pound Cake

Ingredients

1 package (18 ounces) double chocolate muffin mix

1 cup of water

1 egg

Glaze:

1/2 cup confectioners sugar

1/2 teaspoon almond extract

2-3 teaspoons milk

1/4 cup sliced almonds, toasted

Directions

Line the 9 X 5 loaf pan with wax or parchment paper(make sure it fits inside your slow cooker, if your slow cookers not big enough, I’m sure this recipe would work just fine baking it in the oven as usual). Grease and flour the paper in the pan. Combine muffin mix, water, egg, and almond extract, stirring until just moistened. Sppon batter into pan. Place in slow cooker. Cover and cook on HIGH for 3 hours. Allow to stand ten minutes and turn out of pan. Allow to cool completely. Combine confectioners sugar, almond extract, and milk. Stir untill smooth drizzle over the cake, then sprinkle with toasted almonds.