Ingredients
1 [16.25 or 18.25 oz] box German Chocolate cake mix
1/2 cup butter, melted
1 cup buttermilk
1/2 cup chocolate syrup
2 large eggs
1 tsp pure vanilla
1 [15 oz] can prepared coconut-pecan frosting
1 1/2 cups semi-sweet chocolate chips, divided
1/3 cup heavy cream or half & half
Directions:
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Preparation
Mix together the cake mix, melted butter, buttermilk, chocolate syrup, eggs and vanilla. Beat with a mixer for 2 minutes until combined. Butter the inside of your slow cooker, or spray with cooking spray. Set it on the high setting. Fold 1/2 cup of the chocolate chips into the cake batter, then spread the batter evenly onto the bottom of the slow cooker. [tip: I used a 6 quart oval slow cooker for this cake.] Drop teaspoonfuls of the caramel pecan icing over the top using the entire can. Then, with a knife, swirl the icing through the batter. Try to keep the icing about an inch away from the sides of the slow cooker, to prevent overcooking
