1 box Devil’s Food Cake mix
1 package instant chocolate pudding
1 c. whole milk
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)
PREP TIME: 0:05
- 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.
- 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.