Line a 3-4 quart crock pot with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.
In your stand mixer bowl, add the cake mix, milk, oil and eggs. Beat on low-speed for 1 minutes.
Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.
Pour the batter into the lined crock pot.
In your stand mixer bowl, pour one small box of chocolate pudding and cold milk and beat it until the pudding thickens, approximately 3-4 minutes.
Pour the pudding over the top of the cake batter. Don't stir it.
Pour the milk chocolate chips over the top of the pudding. Again, please do not stir it.
Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. The bottom layer of the cake will be all gooey and soft.
Place some on a plate and add a cool scoop of ice cream or whipped cream right on top.