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 lined with foil and sprayed with cooking spray; cover with lid.
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.
Serve warm topped with COOL WHIP.
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.
For a richer chocolate flavor, add 1 Tbsp. MAXWELL HOUSE Instant Coffee to the dry ingredients before adding the sour cream, water, oil and eggs.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.