1 (18 oz.) box chocolate cake mix
1 pint sour cream
1 (4 oz.) jello-o instant chocolate pudding mix
1 cup (6 oz.) semi-sweet chocolate chips
3/4 cup oil
1 cup water
Spray crock pot with non-stick spray. Mix all ingredients in a separate bowl and pour into crock pot. Cook on low 6-8 hours. Serve in a bowl with ice cream or whipped topping. Refridgerate leftovers (if you have any). Great warm or cold. Can be cooked in a 375 degree oven for 45 minutes in a 12 cup bundt pan.
Note: If you are leaving it in the crock pot after it is done, place some paper towels under the lid to catch the water droplets so they don't fall on the cake.