Crockpot Chocolate Chip Pudding Cake

Source: From Jean Brandau,
Your Guide to Huntsville, AL

This quick and easy Chocolate Chip Pudding Cake usual a regular devil's food cake mix, instant chocolate pudding, sour cream and chocolate chips for a rich chocolate cake. It's made in a crockpot or slow cooker for added convenience. Make this dessert for company and serve warm and top with ice cream.

1 pkg. plain devil's food cake mix
1 pkg. (3.9 oz.) chocolate instant pudding mix
1 container (16 oz; 2 C.) sour cream
4 eggs
3/4 C. vegetable oil
2 tsp. pure vanilla extract
1 pkg. (6 oz. or 1 C.) semisweet chocolate chips
vegetable oil cooking spray, for misting the slow cooker
ice cream of your choice, for serving

Place the cake mix, pudding mix, sour cream, eggs, oil and vanilla in a large mixing bowl. Add 1 cup of water and then beat with a mixer on low speed until blended, 30 seconds. Stop the machine and scrape down the side of the bowl.

Increase the mixer speed to medium and beat until all the ingredients come together and are well blended, about 2 minutes longer, scraping down the side of the bowl again, if necessary. Fold in the chocolate chips.

Spray the bottom and side of a 4 1/2-to-6 quart slow cooker with vegetable oil cooking spray. Pour the batter in the crockpot and cover it.

Cook the cake 3 1/2 hours on high heat or 6 1/2 to 7 hours on low heat. Don't worry about what it looks like--it becomes quite puffed in the center and begins to pull away from the side of the cooker when it is done.

Spoon the warm cake into serving bowls and serve with ice cream. Serves about 12.

Note: Reheat leftover in the microwave oven for 20 seconds and serve with ice crea. You can use different flavors of pudding mix and vary the kind of chips if you want to create your own version of this delicious crockpot pudding cake!