- 1 box Better Batter Gluten Free Chocolate Cake
- 3 eggs
- 1 2/3 c water
- 1/3 c cooking oil (I use vegetable oil)
- 1 (3.9 oz) box instant chocolate pudding mix, such as Jello-O
- 2 c cold milk
- Optional, but yummy: 1/2 mini chocolate chips and 1/2 can chocolate fudge store-bought frosting, such as Duncan Hines
A plastic liner made especially for the slow cooker (by Crockpot brand) is very helpful for this recipe or use nonstick cooking spray. No clean up with the liner bag!
Prepare the slow cooker.
Spray or line the bowl of the slow cooker. Set aside.
Mix the chocolate cake batter.
In a large bowl combine the dry cake mix, water, eggs, and oil then beat for 30 seconds on low speed with a handheld mixer. Increase speed to medium high and beat an additional two minutes, scraping sides of bowl as you go. Spoon the cake batter into the prepared slow cooker.
Make the chocolate pudding.
In a medium bowl, whisk together the instant pudding and cold milk until thickened. Add pudding to slow cooker bowl. Sprinkle in chocolate chips, if using, and add spoonfuls of chocolate frosting, if using. I used half of a regular sized can of frosting. The frosting helps keep the cake moist.
Add the lid and cook on high one hour, reduce heat to low and cook at additional 1-2 hours. Cooking times may vary depending on the size and shape of your slow cooker so keep an eye on the cake to make sure it doesn't burn on the sides but still be raw in the middle. The cake will still be slightly soft set in the middle, but around the edges it will be cooked and a toothpick inserted will come out clean.
Serve warm by scooping the cake into bowls and top with ice cream and/or fruit.
Adapted from Taste of Home