1 cup all-purpose flour
1/2 cup sugar
2 Tbsp. baking cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray the insert of 2-3 1/2 quart slow-cooker with nonstick cooking spray.
2. Medium bowl, mix flour, sugar, 2 Tbsp. cocoa, the baking powder and salt. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in bottom of prepared cooker.
3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.
4. Cover and cook on HIGH for 2-2 1/2 hours, or until toothpick inserted in center comes out clean.
5. Turn off cooker. Let cake stand uncovered 30-40 mins to cool slightly before serving.
6. Spoon warm cake into dessert dishes. Spoon sauce over top. Add vanilla ice cream!? Yum!
Serves: 6 Per Serving: 376 cals 66 g. carbs 3 g. fiber 12 g. fat
