Source: 300 Slow Cooker Favorites by Donna-Marie Pye
The fudgy batter rises to the top, leaving a delicious chocolate sauce on the bottom. I served it with vanilla ice cream. We ate the leftovers the next day, and it was just as good cold.
Use a 3.5 – 5 quart slow cooker
1 cup all-purpose flour
2 tsp baking powder
3/4 cup granulated sugar
5 tbsp unsweetened cocoa powder, divided
1/2 cup milk
2 tbsp butter melted
1 tsp vanilla
1/4 cup walnuts (optional)
3/4 cup brown sugar
2 cups boiling water
Combine flour, baking powder, sugar, and 3 tbsp of cocoa; mix well.
In another bowl, combine milk, butter, and vanilla. Stir into flour mixture with walnuts. The batter will be thick.
Spread evenly in lightly greased slow cooker.
In another bowl, combine sugar and remain 2 tbsp of cocoa. Add boiling water, mixing well. Pour over batter in slow cooker.
Cover and cook on high for 2 hours or until a toothpick inserted in the center comes out clean.