Slow Cooker Chocolate Cake

(Courtesy of Bonnie Tiedt)

1 box chocolate cake mix 

1 box instant chocolate pudding mix 

1 cup water 

4 eggs 

3/4 cup vegetable oil 

2 cups (16 oz.tub) sour cream 

2 teaspoons vanilla 

1 bag (12 oz.) chocolate chips

Beat together cake mix, pudding mix, water, eggs, vegetable oil, sour cream and vanilla.  Mix well then add chocolate chips.  Spray a large crockpot with a nonstick oil spray. Pour mix in and cook until the center is puffy and the edges pull away from the sides. About 3 hrs. on high OR 6 hrs. on low heat. Spoon into small dishes & serve with ice cream; try vanilla, coffee or mint ice cream for the holidays. 

Note from the author: Serves a crowd since just a small dish will send a chocoholic into a stupor. EVERY CROCKPOT IS DIFFERENT, so please watch your cake in the last hour so it doesn't burn. The 6 hr. on low heat seems to get the best results. Cakes have been reported as burnt at less than 6 hrs. and not done at 6 hrs.

Last time I made this I did high for one hour then low for 2 hours then warm for an hour. Adding Rich's experience: The recipe that I got off the GT site did not say to make with lid on or off. I left it on. Also it did not say what size of semi-sweet chocalate to use. I used a 12 oz package. I used a 6 quart crock pot. I wanted mine to be done in 6 hours, so I choose the 6 hours on low. After 4 1/2 hours it still had a ways to go, so I turned it up to high for an hour. It came out perfect. Rich I didn't think you could make anything in a crockpot without the lid on.