CINNAMON SWIRL CAKE

1 box (21 1/2-oz) cinnamon swirl cake mix

1 box (4-serving size) instant French Vanilla pudding mix

1 cup sour cream

1 cup cinnamon-flavored baking chips

1 cup water

3/4 cup vegetable oil

Coat a 4 1/2-quart slow cooker with nonstick cooking spray. 

Set cinnamon swirl mix packet aside.

Mix remaining cake mix and pudding mix together and place in the cooker.

Add sour cream, baking chips, water and oil, stir well to combine. Batter will be slightly lumpy. Add the reserved swirl mix, slowly swirling through the batter with a knife.

Place lid on cooker and cook on low 3 to 4 hours or on high 1 1/2 to 1 3/4 hours or until a toothpick inserted in the center comes out clean.

Good served warm with cinnamon or vanilla ice cream.

Yield: 10 to 12 servings

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