Boxed cake mix and 10 minutes' prep make the best slow cooker dessert we've ever had

Oh German chocolate cake, how I love you so! The traditional layered chocolate cake is a chocoholic's dream, with layers of moist chocolate cake in between more layers of chocolate syrup. Top it off with a sweet, glazed coconut-pecan frosting, and the result is decadence defined. If I were stranded on a desert island with a German chocolate cake, I would die a happy lady! By using the recipe below, this cake becomes super low maintenance without sacrificing any flavor.

Instead of creating multiple layers, this recipe combines all of the chocolaty goodness into one layer. Yum! Whip up this rich dessert in the slow cooker and scoop it straight out into serving bowls when you're ready. This isn't a let-it-cool-and-slice-it kind of cake. It will be so warm that it melts all of your ice cream, creating a bowl that you'll want to lick clean!

1 16.25-ounce box German chocolate cake
1/2 cup butter, melted
1 cup buttermilk
1/2 cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips
2 15-ounce cans coconut-pecan frosting
1 cup sweetened coconut flakes

1. Grease the inside of a 6-quart slow cooker and set aside.

2. In a large mixing bowl, mix the cake mix, butter, buttermilk, chocolate syrup, eggs and vanilla. Beat on high using a hand mixer until it is well combined and no clumps remain.

3. Fold in the chocolate chips. Spread the batter evenly in the prepared slow cooker.

4. Top the batter with one can of the frosting, keeping it about an inch away from the sides of the slow cooker to prevent it from overcooking.

4. Sprinkle the coconut flakes on top of the frosting.

5. Place a layer of paper towels across the top of the slow cooker to prevent excess condensation and cover tightly with the lid.

6. Cook on high for 3 hours, until a toothpick inserted in the center comes out clean.

7. Top the cake with the second can of the frosting.

8. Spoon the cake into large serving bowls and top with ice cream.