Slow-Cooker Double Chocolate Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup water
• 2/3 cup oil
• 4 eggs
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped
• 1 cup thawed COOL WHIP Whipped Topping

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

chocolate cake mix, s, water, oil, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/slow-cooker-double-chocolate-cake-155588.aspx (may not work)