1 cup all-purpose flour (we prefer King Arthur)
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
3/4 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups hot water
Spray inside of 2- to 3 1 /2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl. Stir in milk, oil, and vanilla until smooth. Stir in nuts. Spread batter evenly in a slow cooker.
Mix the brown sugar and a 1/4 cup of the cocoa in a small bowl. Stir in the hot water until it is smooth. Pour evenly over the batter in the slow cooker.
Cover and cook on a high heat setting for 2 hours to 2 hours and 30 minutes or until a toothpick inserted in the center comes out clean.
Turn off the slow cooker. Let cake stand uncovered for 30 to 40 minutes to cool slightly before serving. Spoon the warm cake into dessert dishes. Spoon the chocolate sauce over top.
Serve with ice cream
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