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1 (18-ounce) box chocolate cake mix
1/2 cup water
1/3 cup oil
2 large eggs
1/2 cup raspberry jam
Stir together the cake mix, water, oil, eggs and jam in a medium mixing bowl. Use an electric mixer to mix the batter for 2 minutes. Pour batter into a lightly greased and floured baking dish that will fit in your crock pot. Place dish in crock pot.
Place 3 paper towels on each edge of the crock pot, or 12 paper towels in all. The towels will help break the seal on the lid and allow a tiny bit of steam to escape. Make sure the towels don't fall into the cake.
Cover crock pot with lid and turn heat to high. Cook for 2 to 3 hours. When toothpick inserted into the cake comes out with crumbs, the cake is done. Remove lid from crockpot, and let cake cool for 15 minutes. Remove cake from pan and serve.