Slow-Cooker Double Chocolate Cake
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 16
- Prep
- 15 min
- Cook
- 4 hr 15 min total
Ingredients
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1 cup water
- 2/3 cup oil
- 4 eggs
- 1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate (6 oz.), chopped
- 1 cup thawed COOL WHIP Whipped Topping
Steps
- 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 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.
Notes
Kraft Kitchens tips: Sweets can be part of a balanced diet but remember to keep tabs on portions. 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 to help 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.
Handwritten note on card: “serving - 16 -”