1 cup flour
2 tsp baking powder
6 TBS butter
2 ounces semi sweet chocolate or chocolate chips
1 cup sugar, divided (2/3 and 1/3)
3 TBS dutch-processed cocoa powder (any BAKING cocoa powder is fine), PLUS
1/3 cup duch-processed cocoa powder
1 TBS vanilla extract
1/4 tsp. salt
1/3 cup milk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream
Coat the inside of a 2 1/2 quart to 5 quart slow cooker or crock pot with paper from butter cube ( you know, the ones you save to grease the pan with).
Whisk together the flour and baking powder in a medium bowl and set aside.
In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk into the chocolate mix: 2/3 cup of the sugar, 3 TBS of cocoa, vanilla, salt and milk.
Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly.
In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
Pour the mixture over the batter in the crock pot.
Cover and cook on high for 1 hour 15 minutes to 2 hours 15 minutes, depending on size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
NOTE: the cake's cooking time and final appearance will vary depending on your crock's size and how hot it runs.
*** I usually double this recipe for my 5 quart !!