This would be the recipe to drive a person crazy with desire and craving for chocolate. The aroma gradually rises, floating through the air, alluring and distracting, making one think of the poor sailors who crashed into the rocks, insanely distracted by the singing of the beautiful, Die Lorelei. The baking takes place in a crock-pot after throwing a few ingredients together with a cake mix. It is a country cousin to the popular molten "lava" cakes and is so delicious with a scoop of ice cream.
CHOCOLATE CHIP PUDDING CAKE
1 package 18.25 oz. plain devil's food cake mix
1 package (3.9) ounces) instant pudding mix, milk chocolate or chocolate
2 cups sour cream
4 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup water
1 cup semisweet chocolate chips
Vegetable oil cooking spray (used to mist the slow cooker)
Ice cream for serving
Place the cake mix, pudding mix, sour cream, eggs, oil, and vanilla in a large mixing bowl. Add 1 cup water. Beat with an electric mixer on low speed until blended, 30 seconds. Stop and scrape down the sides of the bowl. Increase mixer speed to medium and beat about two minutes longer. Scrape down sides and fold in chocolate chips.
Mist the bottom and sides of 4-1/2 to 6-quart slow cooker with vegetable oil spray. Transfer batter to the cooker and cover. Cooking time varies but the cake should looked puffed and pulled away from the sides of the crock, about 3-1/2 hours on high or 6-1/2 hours on low. This is a very dense cake and mine was ready in about 3 hours. Crock pots vary, so check during last stages. Once you turn off the heat the cake will fall. Serve warm with your favorite ice cream. serves 12