Slow Cooked German Chocolate Cake

Mix together the cake mix, melted butter, buttermilk, chocolate syrup, and eggs. Beat with a mixer for 2 minutes. Spray the inside of the slow cooker liberally with butter flavored cooking spray and set it on the High setting. Fold 1/2 cup of the chocolate chips into the cake batter, then spread the batter evenly onto the bottom of the slow cooker. Drop teaspoonfuls of the caramel pecan icing over the top using the entire can. Then, with a knife, swirl the icing through the batter. Try to keep the icing about an inch away from the sides of the slow cooker, to prevent overcooking.

Cover the opening of the slow cooker with doubled paper towels first, then place the lid on top. Cook covered for 2 hours on High. After 2 hours, uncover, remove the paper towels, and check for doneness with a toothpick. If you see moist crumbs, it's done! Leave uncovered while you prepare the glaze in the microwave. To prepare the glaze, melt 1 cup of chocolate chips and 1/3 cup of heavy cream on 50% power stirring until smooth. Drizzle the cake with the chocolate glaze and allow it to rest uncovered for about 20 minutes before serving. Serve with vanilla ice cream or fresh whipped cream. Yield: 10-12 servings

Cooks note:
I used a 6 quart oval slow cooker. If your slow cooker is round, you will have to adjust the cooking time to accommodate. The paper towels absorb the condensation preventing it from dripping onto your cake while it's cooking

Cook's note: If you really love pecans, toast 1/2-1 cup of roughly chopped pecans and sprinkle them onto the bottom of the slow cooker, before pouring in the batter. This will add a delicious crunch and texture to the cake! OR, sprinkle along with toasted coconut on top of the cake just before serving.