Coffee N Cream Strusel Cake |
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Prep Time: 0 Minutes Cook Time: 220 Minutes |
Ready In: 220 Minutes Servings: 8 |
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A deliciously soft and buttery strusel cake is rippled and smothered in a the flavors of butter, coffee, brown sugar and walnuts . Ingredients:
butter flavor cooking spray |
parchment paper |
1 box (16 oz.) pound cake mix ( i use betty crocker) |
2 large eggs |
3/4 cup water |
1/4 cup plus 2 tablespoons viennese-style coffee drink mix |
1/4 cup packed brown sugar |
nut topping ( i use walnuts) |
1 tablespoon all-purpose flour |
Directions:
1. Lightly coat a 6 cup souffle dish with cooking spray. Cut parchment paper to fit the bottom of the souffle dish. Place in souffle dish. Coat parchment paper with cooking spray; set aside.
2. In a large mixing bowl, combine cake mix, eggs water, and 1/4 cup of the coffee drink mix. Using a hand held electric mixer, beat on low speed for 3 minutes, scraping down the sides of the bowl. Pour into prepared souffle dish.
3. In a small bowl, combine the remaining 2 tablespoons of coffee drink mix, brown sugar,1/2 cup of the nut topping, and flour. Sprinkle over top of cake batter; set aside.
4. Crumple aluminum foil to create a ring base about 5 inches in diameter and 1 inch think. Place ring in a 5-quart slow cooker. Place souffle dish on top of ring. Stack 8 paper towels; place on top of slow cooker to absorb moisture. Secure with lid.
5. Cook on LOW heat setting for 3 to 4 hours. (Do not lift lid for the first 2 hours of cooking.)
6. Transfer souffle dish to a wire rack; cool completely. Using a thin-bladed knife, loosen edge of cake from dish. Invert onto a serving plate. Sprinkle with additional nut topping (optional).
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