Crock Pot Cake

• FOR THE CAKE:
• 1 box (18.25 Oz. Box) Your Favorite Cake Mix (I Use Betty Crocker Super Moist Butter Recipe Yellow)
• 1 box (small 3.4 Oz. Box) Jello Instant Pudding Mix (Try To Use The Same Flavor As The Cake-I Used Coconut-Cream)
• 12 ounces, weight Sour Cream
• 4 whole Eggs
• 3/4 cups Vegetable Oil
• 1 teaspoon Coconut Extract (optional)
• 1 cup Water
• _____
• FOR THE SWEET WHIPPING CREAM:
• 1 cup Heavy Cream
• 2 Tablespoons Confectioners Sugar
• 1 teaspoon Vanilla Extract

1. You don't even have to turn on the stove for this one!
2. Generously spray the inside of your crock pot with nonstick cooking spray. Mix all cake ingredients together and pour in crock pot. Cook on low for about 6 hours. Turn crock pot off and let sit for about 1 to 2 hours. Then you can flip it out onto a plate. If you don't let it cool long enough before taking it out of the crock pot, half of the cake will stay in the crock. You can eat it warm topped with ice cream, or cooled down with whipped topping.
3. I made my old stand-by sweet whipping cream-it's always good. To make sweet whipping cream, whip the cream until soft peaks form. Add sugar and vanilla any time after you have started to beat. Whipped cream will keep in the refrigerator for several hours, but it's a good idea to store it in a strainer set over a bowl so that the liquid that accumulates will drain off.
4. That's it! It was super easy and really good. This cake is pretty moist, so I think a chocolate cake/ chocolate pudding mix would be even better (think lava cake).

cake, favorite cake mix, cream, eggs, vegetable oil, coconut, water, cream, heavy cream, confectioners sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/crock-pot-cake/ (may not work)