Directions
Prepare the Slow Cooker: Generously spray the inside of your slow cooker with non-stick cooking spray.
Mix the Batter: In a large bowl, whisk the dry cake mix and dry pudding mix together. This prevents lumps. Pour in the milk and stir until you have a smooth, thick batter.
Cook: Pour the batter into the prepared slow cooker. Sprinkle the chocolate chips evenly over the top.
Slow Cook to Perfection: Cover with the lid and cook on HIGH for 2 to 3 hours. The cake is done when the edges are set and look cake-like, but the center is still slightly soft and gooey. (Avoid overcooking if you want that lava cake texture!).
Serve: Let the cake sit in the turned-off slow cooker with the lid off for about 10 minutes. Then, scoop it warm directly into bowls.
🌟 Chef’s Notes & Tasty Variations
Pro Tip: For the ultimate experience, serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of cold cream and warm chocolate is heavenly.
Flavor Upgrades:
Extra Rich: Use dark chocolate chips or a dark chocolate cake mix.
Mocha Twist: Add a teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor.
Classic Combo: Stir in a teaspoon of vanilla extract into the batter.
Add-Ins:
For a nutty crunch, fold ½ cup of chopped walnuts or pecans into the batter along with the chocolate chips.
Make it festive by topping with colorful sprinkles right after cooking.
Important: All slow cookers vary in temperature. Start checking at the 2-hour mark to find your perfect cook time for a gooey center.
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