Moist Crock Pot Lemon Cake

Ingredients

18 14 ounces lemon cake mix
3 ounces instant lemon pudding mix
4 eggs
1 cup water
2 cups sour cream
34 cup vegetable oil
34 cup white chocolate chips
12 cup almonds, sliced (optional)

Directions

Spray a 4 quart crock pot with non-stick cooking spray and set aside.
In a large bowl, combine the cake mix and pudding mix.
In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
Add to the dry ingredients and beat well.
Stir in the white chocolate chips and almonds.
Pour into crock pot.
Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.