In a large mixing bowl, add cake mix, milk, oil, eggs and mix until smooth.
Pour mixture into a greased/ oiled slow cooker (large oval slow cooker- I used a 6 quart one).
In another mixing bowl, mix together pudding mix and milk and gently pour the pudding on top of the cake mixture. DO NOT MIX TOGETHER!
Sprinkle chocolate chips on tip and once again, do not stir or mix.
Cover and cook on high for 2.5 hours - 3 hours. I love the texture at 2.5 hours but you can cook for longer if you want it to be a bit more firmer. Cake is ready when a toothpick inserted ONLY HALFWAY in the center comes out clean.
Drizzle caramel sauce and sprinkle more chocolate chips on top, if you like.
Serve warm with vanilla ice cream or whipped cream. Enjoy!
Read all my tips above.
Tastes best and is the most ooey gooey, when served immediately. However, leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave for 15-20 seconds.