1 cup all-purpose flour
1/2 cup white sugar
2 tbsp baking cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp vegetable oil
1 tsp vanilla
1/2 cup chopped nuts
3/4 cup brown sugar
1/4 cup baking cocoa
1 1/2 cup hot water
Spray slow cooker with cooking spray. Mix flour, granulated sugar, 2 Tbsp cocoa, baking powder and salt in medium bowl. Stir in the milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in the hot water until smooth. Pour evenly over the batter in slow cooker.
Cover and cook on high heat 2-2 1/2 hours, or until toothpick inserted in center comes out clean.
Turn off slow cooker. Let cake stand uncovered 30-40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Makes 6 servings.
Amy Hockema
