A Sinfully Sweet & Comforting Crock Pot Dessert

Monday, February 8, 2010


This recipe originally appeared in a 1998 issue of Quick Cooking magazine from Taste of Home. It's a favorite of the boys. I also made it for our 19 year old nephew, Jake, a few weeks back when he was over for dinner and he ate 2 very large bowls and even asked for the recipe.It's also a favorite of mine. So sweet and delicious!

  • 1 package of chocolate cake mix (I use Betty Crocker Devil's Food)
  • 1 package of instant chocolate pudding (I use Royal brand Chocolate)
  • 2 cups of sour cream (I use lowfat; fat free doesn't work well, though, in this)
  • 4 eggs
  • 1 cup water
  • 3/4 cup vegetable oil
  • 1 cup semisweet chocolate chips (I actually use a 12 ounce package of Ghiradelli)

Spray your slow cooker with nonstick cooking spray.

Combine the first 6 ingredients in a mixing bowl. Beat on medium speed for 2 minutes. Stir in the chips. Pour batter into crock pot.

The original recipe says to cover and cook on low for 6 to 8 hours. In my crock pot, though, it is ready in about 4.5 hours on low. When done, the center should still be moist.

I recommend serving this ooey-gooey delicious mess in a bowl with vanilla ice cream or whipped cream. Enjoy!
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