Rice Cooker Cake

• 1 3/4 c. Bisquick
• 3/4 c. sugar
• 1 egg, well beaten
• 1 c. milk
• 1 tsp. vanilla

Use only 6 c. rice cooker that requires water in the cooker. Mix the first 2 ingredients in a mixing bowl. Combine the other ingredients separately. Pour all of the wet ingredients in the dry ingredients and stir slightly. The batter will be lumpy. However, don’t overmix. Pour the batter in a greased container. Place 1 c. water on the out pan. Turn the switch on. When the switch is automatically turned off, leave the cake in until cooled. (Yellow food coloring may be added to give the cake a yellow color. Azuki beans may be spread on the slices for variation.)