Rice Cooker Banana Almond Chocolate Cake
The rice cooker is a necessity, since ovens aren’t so common here in the Land of the Rising Cake Mix.
- one (1) box of chocolate cake mix
- three (3) ripe bananas
- three (3) eggs
- one (1) rice cooker
- one (1) mixing bowl
- 1/4 (one-quarter) cup chopped almonds
- some oil (I used about 1/8 (one-eighth) cup)
- a certain quantity of water which I eyeballed since I can’t read Japanese well enough yet to figure out exactly how much water the mix directions said I was supposed to use. The batter should be amply thick, although looser than wet concrete.
1. Prepare the chocolate cake mix in the mixing bowl according to the directions on the box. (You can also make the cake batter from scratch, but I found this to not work as well. Your mileage may vary.) Do not prepare the cake mix in the rice cooker, it’ll wreck the non-stick surface of the cooker.
2. Mash the bananas and add them and the almonds to the batter.
3. Pour the mix into the rice cooker. At the end of the cooking cycle, check the cake with a toothpick. Start another cook cycle if the cake isn’t ready. Continue until the toothpick can be pulled out cleanly.
4. Take the cake out and let it cool.
5. Enjoy. Or if it turns out badly, it makes a good paperweight.