Sometimes my cravings stray a little north of the usual chocolate on top of chocolate, with a side of something chocolatey.
Enter Mr. (or Mrs.) Lemon….
Before I go any further, it should be pointed out that this recipe requires a mini story.
Do you mind?
Back in the day, my mother in law owned a bakery and my favorite donut to sneak out of the display case was lemon filled and lightly sprinkled with powdered sugar. My second favorite filled donut was raspberry, topped with the perfect dab of homemade vanilla icing.
So I guess my sweet tooth got a tad nostalgic the other day.
Which caused a slow cooker inspired concoction.
I found a box of lemon cake mix and lemon pudding in my pantry and the rest is history.
Prepare cake batter according to instructions on box. Pour batter into 4 quart slow cooker. Next, mix pudding with 2 cups milk. Whisk until smooth. Pour pudding mixture on top of the cake batter. DO NOT MIX. Top with frozen raspberries, then sprinkle with white chocolate chips. Cook on low for approximately 4 hours, or until cake begins to bubble in center. Center will be soft (like lava!). Serve warm with whipped topping or vanilla ice cream.