Hot Fudge Cake

Ingredients

1 3/4 cups packed brown sugar, divided 2 cups all-purpose flour 1/4 cup plus 3 tablespoons unsweetened cocoa powder, divided 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 1/4 cup butter, melted 1 teaspoon vanilla 3 1/2 cups boiling water

Directions

1. Coat CROCK-POT® slow cooker with nonstick cooking spray or butter. Mix 1 cup brown sugar, flour, 3 tablespoons cocoa powder, baking powder, and salt in medium bowl. Stir in milk, butter and vanilla. Mix until well-blended. Pour into CROCK-POT® slow cooker.
2. Blend remaining 3/4 cup brown sugar and 1/4 cup cocoa powder in small bowl. Sprinkle evenly over mixture in CROCK-POT® slow cooker.
3. Pour in boiling water. Do not stir. Cover; cook on HIGH 1 1/4 to 1 1/2 hours or until toothpick inserted into center comes out clean. Allow cake to rest 10 minutes, then invert onto serving platter or scoop into serving dishes. Serve warm.

Makes 6 to 8 servings.