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.
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
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 best results, use a whisk to mix the cake batter since an electric mixer will produce a cake with a tough texture.
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.
For Easy Clean Up
Line the empty slow cooker with heavy-duty foil sprayed with cooking spray before using as directed. When cake is done, use the foil handles to remove the cake from the slow cooker to serve.
Garnish cake with fresh berries and a light dusting of powdered sugar just before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 1g
Total Carbohydrates 34g
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.