pampered chef Deluxe Multi Cooker Cooking Manual page 53

You'll Also Need:
Pressure Cooker Fluted Cake Pan
8 servings | 10-min prep time | 25-min total time
Cake
¼ cup (60 mL) caramel sauce
2 tbsp (30 mL) vegetable oil, plus
additional for oiling the pan
1½ cups (375 mL) devil's food or dark
chocolate cake mix
½ cup (125 g) water
1 egg
Directions
1. Place the Pressure Cooker Fluted
Cake Pan on the wire stand. Add the
caramel to the bottom of the pan, then
lightly spray or coat the sides of the pan
with oil. Whisk the oil, cake mix, water,
and egg together in a small bowl. Evenly
distribute the batter on the caramel.
2. For the custard, whisk the egg, egg yolks,
and sour cream together in a small bowl.
Add the remaining ingredients and mix
until well combined. Slowly pour over the
cake batter.
3. Pour 1 cup (250 mL) of water into the
inner pot of the Deluxe Multi Cooker;
lower the rack and cake pan into the inner
pot. Lock the lid and select
15 minutes. Press and hold
Custard
1
2
½
1
¾
1
4. When the timer is up, press
press
pressure. Carefully lift the pan out and
remove it from the wire rack.* Let cool
in the pan for 1 hour before releasing.
5. Loosen the cake from the pan and
carefully invert the pan onto a serving
dish. Serve immediately or refrigerate.
* The pan and rack will be hot, so use oven mitts or grips when
removing from the inner pot.
for
.
U.S. nutrients per serving (1 slice): Calories 360, Total Fat 14 g,
Saturated Fat 6 g, Cholesterol 115 mg, Sodium 360 mg,
Carbohydrate 50 g, Fiber 0 g, Sugars 25 g, Protein 9 g
Pressure Cook
egg
egg yolks
cup (125 mL) sour cream
cup (250 mL) evaporated milk
cup (175 mL) sweetened
condensed milk
tsp (5 mL) vanilla extract
to manually release the
, then
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