This dish consistently captivates every audience at any gathering.

Prepare to embark on a culinary journey with our featured article, where we explore the realm of low-carb delights. Among the treasures, we unveil the crown jewel – the ‘Best Low-Carb Crack Slaw Recipe.’ Join us as we delve into the world of flavorful, health-conscious cooking, discovering the excellence that awaits in each savory bite. Whether you’re a seasoned enthusiast or a newcomer to the low-carb lifestyle, this article promises to be your guide to a satisfying and delicious experience. Let’s dive into the realm of culinary excellence together.
°2 pounds. Ground beef or turkey
°2 bags coleslaw mix
°4 green onions, chopped
°3 teaspoons minced garlic
°3 tablespoons of soy sauce
°2 tablespoons sesame oil
°2 teaspoons red pepper flakes
°2 teaspoons ground ginger
*Optional, add a pack of Splenda
Here is the list of ingredients that you have to follow. Clearly notice the quantities, because tricking the proportionalities will affect the overall taste of the recipe.
1 box of yellow cake mix (standard size, about 15.25 oz)
1/4 cup brown sugar
1/4 cup white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 cup water
3/4 cup vegetable oil
1/2 cup white wine (any brand)
1 tsp vanilla extract
For the glaze:
1 stick unsalted butter
1 cup sugar
1/4 cup white wine
1/2 tsp vanilla extract
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a large mixing bowl, combine cake mix, both sugars, vanilla pudding mix, and cinnamon.
In a separate bowl, mix the eggs, water, oil, white wine, and vanilla extract.
Slowly add the wet mixture to the dry mixture, mixing until just combined.
Pour the batter into the bundt pan and spread evenly.
Bake for 45 minutes to 1 hour or until a toothpick inserted into the center comes out clean.
For the glaze: In a saucepan, melt the butter and stir in the sugar and white wine. Let it come to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring constantly. Remove from heat and add vanilla extract.
While the cake is still warm in the bundt pan, pour the glaze over the cake, allowing it to seep into the cake.
Allow the cake to cool completely before removing it from the pan.
This is a basic version of the cake, and there are many variations online. The white wine gives it a unique flavor, but the cake is delicious even if you choose to omit it.
It’s been a touch over a year since I introduced my Crack Cake recipe, and to my amazement, it’s turned out to be the most searched recipe on my platform. A big shoutout to everyone who embraced this delight and spread the word. The reason for its stardom? I believe it’s the mix of delectable taste and simplicity. Trust me, when you whip up this cake, you’re setting yourself up for a win!
The ingredients’ list is what intrigues me the most about this cake. Initially, I was a tad skeptical about how the components would gel together. To my delight, the harmony was just perfect. The inclusion of wine is a cherry on top for me, making my baking session even more enjoyable. Now, addressing the most asked question: “Can the wine be substituted with water?”
Absolutely! While you might compromise a bit on the flavor, the moisture remains intact. This holds true for the glaze as well; you might lose a bit of the flavor profile, but the texture remains consistent.
A pro-tip for all the bakers out there: This cake is designed to be incredibly moist. This ensures that you don’t end up with a cake clinging to the pan. If I’m aiming for presentation perfection (especially for guests), I opt for a 1/2 cup. But on a casual day baking for family? A 1/4 cup does the trick. It’s worth experimenting with these quantities to find your sweet spot.