1 Box Betty Crocker Gluten Free Chocolate Cake Mix
(Ingredients on box for regular cake I listed them below but if they change use what's on the box)
1 Cup of water
1 Stick of butter, 1/2 cup, softened
3 Eggs
1 Box (4 serving size) Instant Chocolate Pudding and Pie Filling Mix
2 Cups of Milk
1 (12 oz) Bag or 2 Cups Semi Sweet Chocolate Chips or Milk Chocolate whatever you like.
(Ice Cream or Whip Cream a MUST!!!)
1 Spray a 6 quart slow cooker with cooking spray.
2 In a large bowl, beat cake ingredients with electric mixer as directed on cake mix box.
3 Pour into slow cooker.
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4 In a medium bowl, beat pudding mix and 2 cups of milk with whisk as directed on box.
5 Pour into slow cooker over cake batter. DO NOT MIX.
6 Sprinkle Chocolate Chips over the top.
7 Cover; cook on low setting for around 3 hours or until cake is set and pudding is beginning to bubble.
Tips:
Don't lift the lid, try to keep it sealed the whole time.
It will get firmer as it cools. It's o.k. if you cook a little longer it's not going to hurt it but once you see bubbles you are pretty good. I just unplug and leave there until we need to eat it.
Then when you are ready to eat use a large spoon scoop some out in little dishes and put ice cream or whip cream on top. You don't want to scoop out too much at a time because it is very rich tasting. I found it works best if you use little ice cream dishes.
Enjoy.
