Mix dry cake and pudding mixes with whisk in large bowl until blended. Add next 4 ingredients; mix well. Stir in chopped chocolate. Pour into slow cooker sprayed with cooking spray; cover with lid.
Cook on LOW 4 to 5 hours (or on HIGH 3 to 3-1/2 hours) or until toothpick inserted in centre comes out clean.
Serve warm topped with Cool Whip.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent treat on special occasions.
For best results, use a whisk to mix the cake batter since an electric mixer will produce a cake with a tough texture.
For Easy Clean Up
Line the empty slow cooker with heavy-duty foil sprayed with cooking spray before using as directed. When cake is done, use the foil handles to remove the cake from the slow cooker to serve.
Garnish cake with fresh berries and a light dusting of icing sugar just before serving.
Calories From Fat
% Daily Value
Total fat 18 g
Saturated fat 6 g
Cholesterol 55 mg
Sodium 330 mg
Total carbohydrate 36 g
Dietary fibre 1 g
Sugars 22 g
Protein 4 g
16 servings, 1/16 recipe (92 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.