Warm, gooey and chocolatey are the words that best describe this sensational dessert made in a slow cooker! Ice cream is a favorite topping, but the cake stands by itself just as well.
18 1/4-oz. pkg. devil’s food cake mix
3.9-oz. pkg. instant chocolate pudding mix
16-oz. container sour cream
3/4 cup oil
1 cup water
6-oz. pkg. semi-sweet chocolate chips
Vanilla ice cream
How to Make It
Beat first 6 ingredients at low speed with an electric mixer 30 seconds or until blended. Beat at medium speed 2 minutes. Stir in chocolate chips. Pour into a lightly greased 4-quart round slow cooker.
Cover and cook on low setting 4 hours or until set around the edges but still soft in the center. Turn off slow cooker and let stand 20 to 30 minutes; do not lift lid until ready to serve. Serve with vanilla ice cream.
Made this recipe for Christmas dessert and let it cool during dinner. It was absolutely decadent! The longer it stands the more liquid is drawn into the cake mix, the fudgier it is. Actually better the next day,if you have leftovers. Not all cake mixes are 18 1/4 oz; but that didn't seem too make too much of a difference.
This cake was amazing! It was very easy to make. I made it exactly as the recipe suggested. I only have a large oval shaped crock pot so, for that reason, I kept a very close eye on it while it was cooking. Good thing because it only took 2 hours to bake. I served it warm with ice cream. It does make quite a bit though so I'm glad I had 6 other people to help me eat it!
This was surprisingly great. I definitely had my doubts. I ran out of sour cream and made up the difference with 5 oz. of mayonnaise. The cake mix I used was a year out of date too! But the cake turned out. It was delicious.