Ingredients

The following ingredients have 4 Servings
  • 15.25 oz. Chocolate Fudge Cake Mix ((I used Betty Crocker))
  • 3 eggs
  • 1/2 cup oil
  • 1 1/4 cup freshly brewed coffee, (let cool down a bit, water can be used here instead if desired)
  • 3.9 oz. instant chocolate pudding mix
  • 2 cups milk
  • 12 oz. bag semi-sweet chocolate chips

Instruction

  • In a medium-sized bowl add the cake mix, eggs, and oil. Start blending with a hand mixer for a few seconds before adding the coffee. Slowly add the coffee and finish blending. Do not over blend, some lumps are fine.
  • In another bowl mix the pudding mix and milk until combined. Let thicken for a few minutes.
  • Spray the slow cooker with non-stick spray. Add the cake batter. Then add the pudding by dropping dollops over the cake mix. Spinkle over the chocolate chips.
  • Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.