1 box (2-la;yer size) yellow cake mix
1 cup water
4 large eggs
1/2 cup sour cream
1/2 cup canola or soy oil
1 cup mini chocolate chips (semisweet)
1/2 cup chopped hazelnuts
Whipped cream, optional
Spray a 6-quart crock-pot or slow cooker with nonstick cooking spray.
In a large mixer bowl combine the cake mix, water, eggs, sour cream, and oil; mix until smooth. Pour the batter into the prepared cooker. Place lid on cooker and cook on High setting for 2 hours or until the batter is almost set.
Sprinkle the mini chocolate chips and the chopped hazelnuts over the cake. Cover and cook on high for another 30 minutes or until a wooden toothpick inserted in the center comes out clean or the cake begins to pull away from the sides of the cooker.
Remove cake from base, lift out stoneware, however your cooker works remove from the heat but let stand until cool. Slice and serve with a dollop of whipped cream, if desired.