Cooking Directions

• Spray the inside of a 4-quart slow cooker with vegetable cooking spray.
• Beat the cake mix, pudding mix, sour cream, eggs, vegetable juice and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Stir in the chocolate pieces. Pour the batter into the cooker.
• Cover and cook on LOW for 6 to 7 hours or until a knife inserted in the center comes out with moist crumbs. Serve with the raspberry topping and whipped cream.

Ingredients

• 1 package (about 18 ounces) chocolate cake mix
• 1 package (about 3.9 ounces) instant chocolate pudding and pie filling mix
• 2 cups sour cream
• 4 egg
• 1 cup V8® 100% Vegetable Juice
• 0.75 cup vegetable oil
• 1 cup semi-sweet chocolate pieces
• 0.75 cup raspberry dessert topping
• 0.75 cup sweetened whipped cream