1 (3.9 oz) pkg chocolate instant pudding*
3 c. milk
1 pkg (2-layer size) chocolate fudge cake mix [and ingredients to make cake]
1/4 c. mini semisweet chocolate chips
2 c. thawed cook whip [or try vanilla ice cream]
Spray 3.5-4.5 qt. slow cooker with Pam. Add pudding mix and milk to slow cooker and beat with whisk for 2 minutes. Prepare cake mix as directed. [Consider substituting strong coffee for the water.] Slowly pour cake mix over pudding. Do not mix or stir. Cover.
Cook on low 2.5-3 hours or on high 1.5-2 hours or until toothpick inserted into center comes out clean. Sprinkle chocolate chips on top. Turn off heat and let sit for 20-30 minutes.
Serve with whipped cream or ice cream.
*Next time I want to try this with caramel (do they make this?) or butterscotch pudding.
From Kraft Recipes
Featured Paper Blog Hop: Central Park
1 day ago