CHOCOLATE CAKE IN THE CROCK-POT
"The firmness of the cake is more along the lines of a dump cake or pudding cake, not one to slice. Use an ice cream scoop or deep spoon to serve."
1 (18 oz.) pkg. chocolate cake mix
1 (16 oz.) container sour cream
1 (3.9-oz.) pkg. chocolate instant pudding mix
1 (12-oz.) bag chocolate chips
1 cup water
3/4 cup oil
4 eggs, beaten
Ice cream (optional, for serving)
Spray slow cooker with nonstick cooking spray.
Mix dry cake mix and remaining ingredients well in a large bowl and then pour into slow cooker.
Cover and cook on Low 4 to 5 hours. (It takes about 4 hours to cook, but may take longer depending on your particular cooker, so watch the timing.)
Serve warm with ice cream, if desired.
Makes 6 servings
From: Laura Jones
Source: Eileen Savold to Baton Rouge Advocate, February 15, 2007 |