CROCK-POT CAKES

Directions: Pour mixed batter into greased and floured 3 pound shortening can. Fill can not more than 2/3 full. Place can in crock-pot. Cover top of crock with 8 paper towels folded down over edge of can (to absorb moisture). Cover paper towels with crock-pot lid. Cover and cook on high 3 to 4 hours. Do not peek until after 2 hours.

FRUIT CAKE:

3/4 c. flour
3/4 c. sugar
1/2 tsp. baking powder
1/8 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 tbsp. hot water
1/2 c. grated raw carrots
1/2 c. chopped nuts
1/2 c. raisins
2 tbsp. flour
1/2 c. salad oil
2 eggs

Stir together 3/4 cup flour, sugar, baking powder, salt and spices. Grate carrots to a fine consistency. (This may be done in a blender - blend 5-6 seconds.) Toss raisins and nuts in an additional 2 tablespoons flour.
In a large bowl, beat oil and eggs together for 1 minute. Add hot water and continue beating for 1 minute more. Stir in grated carrots. Add flour mixture, raisins and nuts. Mix together thoroughly. Turn batter in greased and floured 3 pound shortening can. Bake as directed above.


CHOCOLATE-FUDGE CAKE:

2 c. flour
1 tsp. soda
1 1/2 c. sugar
1/4 tsp. salt
6 tbsp. cocoa
1 egg
1 c. "real" mayonnaise
1 c. hot water
1 tsp. vanilla

Stir together dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes with electric mixer. Pour into greased and floured 3 pound shortening can and cover with paper towels. Bake in uncovered crock-pot on High 2 1/2 to 3 1/2 hours or until done.