▢1 can (about 15 ounces) fruit cocktail in juice, undrained
▢2 eggs
▢2 tablespoons oil
▢¼ cup mini chocolate chips
Instructions
Add the cake mix, fruit cocktail with all it’s juice, eggs and oil to a mixing bowl. Beat with an electric mixer until creamy and well blended, about 2 minutes.
Spray the casserole crock with nonstick spray.
Pour the batter into the prepared crock and smooth it out.
Sprinkle the mini chocolate chips evenly over the top.
Add 3 to 4 layers of paper towels over the crock before covering with the lid. (The paper towels help absorb the moisture that builds up inside the crock pot.)
Cook on HIGH for 2 to 2-½ hours, or until a toothpick inserted in the center comes out clean, or with just a few moist crumbs.
Turn off the slow cooker, remove the cover and paper towels and let sit for 15 minutes.
Remove the ceramic insert and place on a wire rack to cool completely.
