Crock-Pot Death By Chocolate Cake BY LENA ABRAHAM

Crock-Pot Death By Chocolate CakeIngredients
YIELDS: 8 – 10

1 box Devil’s Food Cake mix
1 package instant chocolate pudding
1 c. whole milk
3 eggs
1/2 c. unsalted butter, melted
1/4 c. sour cream
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 c. semisweet chocolate chipes
Cooking spray, for Crock-Pot
Ice cream, for serving (optional)
  1. In a large bowl, combine cake mix and pudding mix. Whisk to combine. Add milk, eggs, melted butter, sour cream, vanilla and salt and mix until smooth. Fold in chocolate chips.
  2. Grease the bowl of Crock-Pot with nonstick cooking spray. Add batter to Crock-Pot and smooth top with spatula. Cook on high for 2 to 2 1/2 hours checking at 2 hours to make sure the edges aren’t burning. Cake can be kept on warm for up to 4 hours before serving. The finished cake should be set on the sides and still gooey in the center. Serve with ice cream, if using.

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