1 Box Chocolate Cake Mix
1 Box (3.9 oz.) Instant Chocolate Pudding
1 Bag (12 oz.) Milk Chocolate Chips
3-¼ C. Milk
½ C. Vegetable Oil
Ice Cream (I used Girl Scouts Thin Mint Flavor)
Line your crockpot with parchment paper, and spray the inside of the paper with cooking spray.
In a large bowl, mix together the chocolate cake mix, 1-¼ cup of milk, ½ cup of oil, and 3 eggs. Pour the batter into the crockpot. After you’ve licked the bowl clean, pour the box of instant pudding into that same bowl. (No need to dirty extra dishes.) Add 2 cups of milk and beat that until the pudding thickens (3-4 minutes). Pour the pudding over the top of the cake batter. DON’T STIR IT. Just leave it. Seriously. Now pour the bag of chocolate chips (minus the 5 you ate during the first few steps) over the pudding. DON’T STIR IT. Trust me. Cover the crockpot, and let it cook on Low for 2-½ hours, or until the top of the cake is set.
Diets crumble when you taste this cake.
Serve it with a scoop of ice cream, and a drizzle of chocolate syrup, and you’re set for the night.