• In a large bowl blend together the cake mix, eggs, water, and melted butter until smooth.
• Spray the slow cooker with cooking spray, then add the batter. Smooth into an even layer.
• Cover and cook on high for 2 hours without opening the lid during cooking.
• When done, use the end of a spoon to poke holes in the cake. Then pour over chocolate sauce and the cherry pie filling, making sure to spread evenly. Remove the slow cooker insert and set aside to cool.
• When the bottom of the insert is cool to the touch, place the cake into the refrigerator for at least 2 hours or overnight.
• Once chilled, spread the whipped topping evenly over the cake. Then sprinkle the chocolate chips over top and add cherries if desired.
• Serve by scooping out the cake with a large spoon. Enjoy!

Stovetop Version:

• Bake the cake batter in a greased 9x13 pan at 350°F for about 25–30 minutes or until a toothpick comes out clean. And continue with the recipe above.