Marcia Masters of The Woodlands, Texas shared this recipe, along with this note. "These are sooo good...there’s nothing else I can say!"
18-1/4 oz. pkg. devil’s food cake mix
16-oz. container sour cream
3.9-oz. pkg. instant chocolate pudding mix
1-1/2 c. semi-sweet chocolate chips
4 eggs, beaten
1 c. water
Optional: French vanilla ice cream
Beat together all ingredients except ice cream until smooth. Pour into a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 6 to 8 hours. Serve with ice cream, if desired. Makes 8 to 10 servings.