Slow-Cooker Double Chocolate Cake

Ingredients

• 1 cup knudsen cream sour
• 4  eggs 
• 1 pkg chocolate cake mix (2-layer size)
• 3.9 oz jell-o chocolate flavor pudding instant
• 0.7 cup oil 
• 4 oz baker's semi-sweet chocolate chopped (6 oz.)
• 1 cup water 
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• whisk
• aluminum foil
• slow cooker

Directions

1. Mix dry cake and pudding mixes in large bowl with whisk until blended.
2. Add next 4 ingredients; mix well. Stir in chopped chocolate.
3. Pour into slow cooker lined with foil and sprayed with cooking spray; cover with lid.
4. 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.
5. Serve warm topped with COOL WHIP.