Brown Sugar Banana Spice Cake
Lightly spray a 6-cup loaf pan. In a large mixing bowl, combine the baking mix, 2 teaspoons of pumpkin pie spice, the mashed bananas, egg, and oil. Using a hand mixer, beat the batter for 2 minutes. Remove 1/2 cup of the batter to a small bowl with the brown sugar, 1/2 teaspoon pumpkin pie spice and mix well. Pour the remaining batter into the loaf pan. Pour the brown sugar batter into the loaf pan and swirl with a knife. Make a foil ring and arrange it on the bottom of the slow cooker, then put the loaf pan on top of the foil ring.
Cover slow cooker with 5 paper towels before securing the lid. Cook on low setting until tester comes out clean, about 4 hours. Remove the loaf pan from the cooker and cool on wire rack. When cool, turn the cake out onto a serving platter and serve with the chocolate whipped cream.
For Chocolate Whipped Cream:
Beat the cream with a hand mixer, until it starts to thicken. Add the confectioners' sugar and cocoa powder and continue beating until firm peaks form.
Recipe courtesy Sandra Lee
Brown Sugar Baked Alaska with Chocolate-Hazelnut Ice Cream, Flaming Frangelico-Rum Sauce, and Candied Hazelnuts
Recipe courtesy of Emeril Lagasse