Prep 15 mins
Cook 6 hrs
A good dessert for the chocoholic!
- 1 (18 1/2 ounce) package chocolate cake mix
- 1 (4 ounce) package instant chocolate pudding mix
- 3⁄4 cup oil
- 1 cup water
- 4 eggs
- 1 (6 ounce) bag chocolate chips
- 1 pint sour cream
- Spray crock pot with non-stick spray.
- Mix all ingredients and place in crock pot.
- Cook on LOW for 5-6 hours.
- Try not to lift the lid.
- Serve with ice cream.
Very good...spongey, yet extremely moist. Very easy to make...took me five minutes to get it into the crockpot. It is very rich, and moist enough to eat alone, but a scoop of ice cream makes it perfect, especially when the cake is warm. Great recipe.
I made this without oil, with light sour cream, sugar free chocolate Jello pudding and half a 15 oz bag of Ghiradelli dark chocolate chips-- along with the requisite 4 eggs. For a "lighter" version of the original, it turned out extremely well...I think it tasted best while still warm and gushy, four hours into bake time-- while it was still puddingish and gushy. An easy dessert that borders between pudding and cake! A winner! I can't wait to try this with white cake and white choc. chips! Maybe with some raspberries added for fun!
Just made my first one, and it is excellent! Unusual texture. Served it with vanilla ice cream ...yummy! Cooked for 6 1/2 hours on low and no burnt spots. Didn't have chocolate instant pudding on hand and used French vanilla instead...still very chocolatey. Will make again, I'm sure.