1 pkg. (2-layer size) chocolate cake mix 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding 1 c. BREAKSTONE'S or KNUDSEN Sour Cream 1 c. water 2/3 c. oil 4 eggs 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped 1 c. thawed COOL WHIP Whipped Topping
What to do:
1. Mix dry cake and pudding mixes in large bowl with whisk until blended. Add next 4 ingredients; mix well. Stir in chopped chocolate. Pour into slow cooker sprayed with cooking spray; cover with lid. 2. Cook on LOW 4 to 5 hours (or on HIGH 3 to 3-1/2 hours) or until top surface of cake has no wet spots and cake begins to pull away from side of slow cooker. 3. Serve warm topped with COOL WHIP.
* Size Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
* Slow Cooker Tip: This recipe works best in a round slow cooker between 4 and 5 qt. If your slow cooker is larger than this, line the empty slow cooker with heavy-duty foil sprayed with cooking spray before using as directed. This helps prevent the edges of the cake from overcooking.
