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Ingredients
- 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 cups cold milk
- 1 pkg. (2-layer size) chocolate cake mix
- 2 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped
- 2 cups thawed COOL WHIP Whipped Topping
Method
- Beat pudding mix, sour cream and milk in large bowl with whisk 2 min.
- Pour into slow cooker sprayed with cooking spray.
- Prepare cake batter as directed on package; slowly pour over pudding in slow cooker.
- (Do not stir.)
- Cover with lid.
- Cook on LOW 5 to 6 hours (or on HIGH 2-3/4 to 3-1/4 hours) or until toothpick inserted in center of cake comes out clean.
- Top with chopped chocolate.
- Turn off heat.
- Let slow cooker stand, covered, 30 min.
- or until pudding is thickened.
- Serve topped with COOL WHIP.
