Rose Pink Spongy Dessert in a Slow Cooker. A soft, spongy, and aromatic rose-flavored dessert made effortlessly in a slow cooker. Perfectly pink, moist, and glossy with sweet rose syrup pockets.
Servings: 8
Ingredients
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1 box (approximately 15.25 oz) pink or strawberry velvet cake mix
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1 1/3 cups whole milk (or 2% milk)
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1/3 cup unsalted butter, melted
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1 teaspoon rose water (food-grade, to flavor it)
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1 can (14 oz) condensed sweetened milk, reduced calorie
Rose Pink Spongy Dessert: Directions
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Lightly coat the interior of a 5 to 6-quart slow cooker with butter or nonstick spray to ensure that the dessert comes out easily and the edges do not stick.
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In a large mixing bowl, add the dry pink cake mix, milk, and melted butter. Whisk or stir until a thick, smooth batter is created and no dry spots remain. Do not overmix.
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In another small bowl or measuring cup, add the rose water to the sweetened condensed milk and stir until thoroughly mixed and aromatic.
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Pour the pink cake batter into the prepared slow cooker and spread evenly to ensure it cooks and expands evenly.
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Slowly drizzle the rose-flavored sweetened condensed milk over the batter. Do not stir; it will sink and form a shiny, molten syrupy layer as it cooks.
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Cover the slow cooker with a lid and place a clean kitchen towel or a few paper towels under the lid to catch condensation and prevent the top from getting soggy.
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Bake at HIGH for 2–2 1/2 hours or at LOW for 3 1/2–4 hours until the dessert is puffed, spongy, and solid around the edges yet glossy and syrupy in some spots in the middle. The top should feel light and springy when touched.
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Turn off the heat and let the dessert stand covered for 10–15 minutes. This rest period helps the crumb set and keeps the inside luscious with syrup pockets.
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Serve in big spoonful directly from the slow cooker, making sure each portion includes the fluffy pink sponge and the glossy rose syrup at the bottom.
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