Slow Cooker Chocolate Lava Cake

photo courtesy of my bro-in-law Allan

When my mom comes to visit she always brings me her Taste of Home magazines, which is awesome because they have some great recipes. They also have pictures of what your finished recipe is supposed to look like, which can be helpful in knowing how badly you failed in making the meal. In this case, I think we were pretty successful.

Not much to say about this recipe other than it is a chocolate lover's dream and a diabetic's nightmare. Everything in it is chocolate and everything in it is delicious. It was super easy to make (I think with my mom and I working together the prep time was maybe 5 minutes) and turned out great. We had a group of 8 adults and ate maybe half of the cake so it feeds a lot of people. I'm trying it reheated today at lunch, but I'm not sure how good it will taste a few days later.

1 package devil's food cake mix (regular size)

1-2/3 cups water

3 eggs

1/3 cup canola oil

2 cups cold 2% milk

1 package (3.9 ounces) instant chocolate pudding mix

2 cups (12 ounces) semisweet chocolate chips

In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.
In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.

NOTES: We only cooked it for 2 hours and 50 minutes and that was plenty of time. Also we topped ours with vanilla ice cream to cut into the chocolate overload a little and it was perfect.

Serves: 12
Prep Time: 15 min
Total Time: 3 hrs, 15 min

Recipe from Taste of Home