Xfood Article

Prep Time

15 mins

Cook Time

3 hrs

Yield: 12

Ingredients

For the cake layer:

·         15.25 oz. Chocolate Fudge Cake Mix (I used Betty Crocker)

·         3 eggs

·         1/2 cup oil

·         1 1/4 cup freshly brewed coffee, let cool down a bit, water can be used here instead if desired

For the pudding layer:

·         3.9 oz. instant chocolate pudding mix

·         2 cups milk

For the third layer:

·         12 oz. bag semi-sweet chocolate chips

Slow Cooker Size:

·         5 quart oval or larger

Instructions

1.    In a medium-sized bowl add the cake mix, eggs, and oil. Start blending with a hand mixer for a few seconds before adding the coffee. Slowly add the coffee and finish blending. Do not over blend, some lumps are fine.

2.    In another bowl mix the pudding mix and milk until combined. Let thicken for a few minutes.

3.    Spray the slow cooker with non-stick spray. Add the cake batter. Then add the pudding by dropping dollops over the cake mix. Spinkle over the chocolate chips.

4.    Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.