Chocolate Espresso Lava Cake

1 package chocolate fudge cake mix (regular size)
1 tablespoon instant espresso powder
3 cups 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup (6 ounces) semisweet chocolate chips
1 cup white baking chips

Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker.
In a small bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs.
Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, 15-30 minutes or until chips are softened. Serve warm. Yield: 16 servings.