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In a large mixer bowl, beat together the sugar, oil, eggs, and vanilla. Add flour, soda, and nutmeg; mix well. Spray a two-pound can with cooking spray or grease and flour it well, or use another baking dish which will fit in your slow cooker.Pour batter into can, filling up to 2/3 full. Place can in Crock Pot. Do not add water to the pot. Cover but leave cover slightly ajar to let steam escape. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set. Let stand in can a few minutes before tipping pudding out onto a plate. Serve with whipped topping, sweetened whipped cream, or a Dessert Sauce.
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