Fudgy Pudding Cake

Oxmoor House
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.

Yield:

Serves 8 to 10

Recipe from


Ingredients

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
4 eggs
1 cup water
6-oz. pkg. semi-sweet chocolate chips
Vanilla ice cream

Preparation

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.

Note:

Carol McMillan, Catawba, VA,

Gooseberry Patch Keepsake Cookbook