Ingredients
Scale
- 1 cup packed brown sugar
- 1 cup flour
- 3 Tbsp cocoa
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 Tbsp melted butter
- 1/2 tsp vanilla
- 3/4 cup packed brown sugar
- 1/4 cup cocoa
- 1 3/4 cups
boiling water
Instructions
- In a large bowl mix together 1 cup brown sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
- Stir in milk, butter, and vanilla. Spread over the bottom of a greased slow cooker.
- In a separate bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle mixture over the batter in the bottom of the slow cooker.
- Warm up 1 3/4 cup of milk (or water) in the microwave. (I put mine in a glass pyrex measuring cup in the microwave on high for 2 minutes. It didn’t boil but was close to it.) Don’t stir the milk into the batter. During baking, the top layer bakes into a cake and the bottom layer turns into a fudgy pudding/hot fudge sauce. Cover and cook on HIGH 2-3 hours or until center is almost set.
- Scoop cake out into a serving bowl. Drizzle with the fudge sauce that is underneath the cake part. Serve warm with vanilla ice cream.
Notes
Ideal slow cooker size: the 3 quart casserole crock works perfect for this recipe