1 pkg. two layer chocolate cake mix
3 oz. pkg. instant chocolate pudding mix
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
Preparation:
Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.
Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings
This is a brilliant way to have dessert waiting on you when you get home after a long day. I actually have made this before on a Sunday afternoon and cut the time in half, cooking it on high. This warm cake topped with ice cream is absolutely amazing.
Cake in the slow cooker? What a great idea! This cake look moist and delicious!
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