1 pkg chocolate cake mix
1 pint sour cream
1 small pkg instant chocolate pudding
6oz. chocolate chips
3/4C oil
4 eggs
1C water
Spray inside of crock with non-stick cooking spray. Mix all ingredients in large mixing bowl; pour into crockpot. Cook on LOW 6-8 hours. Serve warm with ice cream and chocolate syrup.

4 oz. golden raisins, about 1/2 cup
12 oz. semisweet chocolate
4 oz. blanched hazelnuts
1/2 cup heavy cream

Put the raisins in a bowl with enough water to cover and soak until soft and plump, about 10 minutes. Melt the chocolate. I find the easiest way to do this is in a double boiler over simmering water, but it can also be done in a 250F oven or a microwave at medium power if you prefer. Coarsely chop the hazelnuts either by hand or in a food processor. Squeeze the excess water out of the raisins and add them to the melted chocolate along with the hazelnuts and cream. Mix with a spatula until completely blended. Line a cookie sheet with foil and use two spoons to place nuggets of the chocolate mixture on it. Refrigerate until the chocolate hardens, about 1 hour. Serve chilled. Makes about 24 chocolates.