Chocolate Pudding Cake

From the Art of the Slow Cooker.

• Ready In: 3 mins
• Serves: 6

Ingredients

•  nonstick cooking spray
• 1  cup flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  cup granulated sugar, divided
• 1⁄2 cup  unsweetened cocoa powder, divided
• 1⁄2 cup milk
• 1  teaspoon vanilla extract
• 1⁄4 cup  vegetable oil
• 1⁄2 cup dark brown sugar
• 1  cup boiling water or 1  cup coffee

Directions

1. Spray a 1 1/2 quart souffle dish with oil and set aside.
2. Combine the flour, baking powder, salt, 3/4 cup of the granulated sugar, and 1/4 cup of the cocoa in a mixing bowl. Add the milk, vanilla, and oil, and mix into a stiff batter. Scrape into the prepared dish and smooth the top.
3. Mix the brown sugar, the remaining 1/4 cup granulated sugar, and remaining 1/4 cup cocoa in a small bowl; sprinkle in an even layer over the top of the batter. Pour the boiling water or coffee over all.
4. Set the dish inside a 6 quart slow cooker and cover the top of the slow cooker with a folded kitchen towel, and then with the cooker lid. Cook on high for 2 1/2 hours, or until the top of the cake is set and the bottom is still syrupy.
5. Cut into wedges or spoon onto plates, using the syrup on the bottom as a sauce.