A friend of mine knows how much I love chocolate. She shared this recipe with me. The only thing I changed is to add half and half to the pudding rather than whole milk.
I brought this to an office luncheon. First, it cooked all morning while we were in the office the smell was fantastic and it tasted amazing! Only trick is to you may have to turn the temperature down to warm so it does not burn near the end of the cooking time. This is a great dessert any time but especially on a chilly evening – it is warm, gooey and very chocolatey!
1 pkg. devil’s food cake mix (regular size)
1 and 2/3 c. water
3 large eggs
1/3 c. canola oil
2 c. half and half
1 pkg. (3.9 oz) instant chocolate pudding mix
2 c. (12 oz) chocolate chips
Whipping cream or vanilla ice cream, optional
Mix cake mix, water, eggs and oil. Beat on low for 30 seconds, then on medium to medium high for 2 minutes. Pour into a greased, 4-quart slow cooker.
In another bowl, whisk half and half and pudding mix for 2 minutes. Let stand for an additional 2 minutes until the pudding soft sets. Spoon over the cake batter; sprinkle with chocolate chips.
Cover and cook on high for 3-4 hours (I check at 2.5 hours so I can evaluate cooking time) or until a toothpick inserted in cake part comes out with moist crumbles.
Serve warm with whipping cream or vanilla ice cream.