Slow Cooker Chocolate Lava Cake (Print Version)

# Ingredients:

→ For the Cake Batter

01 - 1 box (13.25 oz) super moist chocolate fudge cake mix
02 - 1 cup milk
03 - 1/2 cup canola oil
04 - 3 eggs

→ For the Pudding Layer

05 - 1 box (3.9 oz) instant chocolate pudding mix
06 - 2 cups cold milk

→ For Serving (Optional)

07 - Vanilla ice cream

# Instructions:

01 - Spray the bowl of a 6-quart slow cooker with nonstick cooking spray to keep everything from sticking. Set it aside.
02 - In a large mixing bowl, combine the chocolate fudge cake mix, 1 cup of milk, the canola oil, and eggs. Use an electric hand mixer to blend everything together until the batter is smooth, scraping down the sides of the bowl as needed.
03 - Pour the cake batter into the slow cooker and spread it out into an even layer.
04 - In a separate bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk just until it thickens and is well combined.
05 - Slowly pour the pudding mixture over the cake batter in the slow cooker. Don't stir it in - just let the pudding layer sit on top of the batter.
06 - Place a clean dish towel over the slow cooker bowl to catch any condensation drips, then put the lid on top, making sure the towel is secured so it doesn't touch the heating element.
07 - Set the slow cooker to LOW and cook for 3 to 3 1/2 hours, until the edges are set but the center is still gooey - that's what gives you the lava effect!
08 - Turn off the slow cooker, take off the lid and towel, and let the cake cool in the cooker for 30 to 45 minutes. This helps it set up a bit so it's easier to serve.
09 - Spoon the warm lava cake into bowls and add a scoop of vanilla ice cream if you like. Enjoy this gooey, chocolatey goodness!

# Notes:

01 - The dish towel is important - it catches condensation so water doesn't drip back onto the cake.
02 - Don't stir the pudding into the batter - it sinks down during cooking to create the lava layer.
03 - The center should stay gooey while the edges set - that's what makes it a lava cake!
04 - This is best served warm right after cooling for the perfect gooey texture.

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