Chocolate Pudding Cake

*Flour, white, 1 cup
Granulated Sugar, .25 cup
Baking Powder, 2 tsp
Salt, 1 tsp
Milk, 2%, .75 cup
*Canola Oil, 1 tbsp
Vanilla Extract, 1 tbsp
Jell-O Cook and Serve Sugar Free Chocolate Pudding mix (not prepared), 10 gram(s)
Hershey's Semi-sweet Chocolate chips, 30 gram(s)

Topping:
Hershey's Chocolate Syrup, 3 tbsp
Granulated Sugar, .5 cups
Water, tap, 1.5 cup (8 fl oz)

1. Coat slow cooker bowl with non stick cooking spray.
2. In medium size bowl, whisk together the flour, pudding mix, sugar, baking powder and salt. Make a well in the center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in chocolate chips. Pour evently into slow cooker bowl.
3. Topping: In a small bowl, stir the choclate sauce and the sugar together. Pour in 1 1/2 cups of boiling water and stir until smooth. Pour over batter in slow cooker. cover and cook on HIGH for about 2 1/2 hours until cake is puffed and top layer is set. Let stand covered 30 minutes before serving. Serve with whipped cream if desired.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SCARKNER.