In a bowl, mix the chocolate cake mix according to the box instructions. (The Duncan Hines box mix required 3 large eggs, ½ cup vegetable oil and 1 cup water) Spray a 4 quart or larger slow cooker with non-stick cooking spray and pour the cake mix into the slow cooker pot.
Sprinkle the chocolate chips over the cake mix. (Do not stir into the cake batter)
In a bowl, whisk together the pudding mix and hot coffee until completely combined. Pour the pudding mixture over the cake batter/chocolate chips and spread evenly. (Do not stir into the cake batter)
Cover and cook on LOW for 3 hours or HIGH for 90 minutes; the cake will be fudgy in the middle from the pudding and chocolate chips. You want it to be fudgie in the middle with a slightly spongy cake layer around the edges. Check the doneness using a toothpick or wooden skewer.
Serve warm with vanilla ice cream, enjoy!
Notes
Use any of your favorite box cake mixes or even a homemade one. **ingredients may change depending on the brand of box cake mix (water, oil and eggs for the cake batter step).
2 ½ cups of hot water can be used in place of the coffee.
Store, covered at room temperature for up to 3 days or up to 5 days in an airtight container in the refrigerator.