Slow-Cooker Double Chocolate Cake
Courtesy of Kraft Kitchens
Servings: 16
Prep Time: 15 Min.
Cook Time: 4 Hr.
What you need:
* 1 pkg. (2-layer size) chocolate cake mix
* 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
* 1 c. BREAKSTONE'S or KNUDSEN Sour Cream
* 1 c. water
* 2/3 c. oil
* 4 eggs
* 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped
* 1 c. thawed COOL WHIP Whipped Topping
What to do:
1. Mix dry cake and pudding mixes in large bowl with whisk until blended. Add next 4 ingredients; mix well. Stir in chopped chocolate. Pour into slow cooker sprayed with cooking spray; cover with lid.
2. Cook on LOW 4 to 5 hours (or on HIGH 3 to 3-1/2 hours) or until top surface of cake has no wet spots and cake begins to pull away from side of slow cooker.
3. Serve warm topped with COOL WHIP.

* Size Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.

* Slow Cooker Tip: This recipe works best in a round slow cooker between 4 and 5 qt. If your slow cooker is larger than this, line the empty slow cooker with heavy-duty foil sprayed with cooking spray before using as directed. This helps prevent the edges of the cake from overcooking.

* Recipe courtesy of Kraft Kitchen
Nutritional information:
Calories: 330;   Total Fat: 21g;   Saturated Fat: 7g;   Cholesterol: 55mg;   Total Carbs: 34g;   Fiber: 2g;   Sugar: 23g;   Protein: 4g;   Sodium: 350mg;