1 C. all-purpose flour
1 3/4 C. brown sugar, packed and divided
1/4 C. plus 3 T. baking cocoa, divided
2 t. baking powder
1/4 t. salt
1/2 C. milk
2 T. butter, melted
1/2 t. vanilla extract
1 3/4 C. hot water
vanilla ice cream
Combine flour, one cup brown sugar, 3 tablespoons cocoa, baking powder, and salt in a medium bowl. Whisk in milk, butter, and vanilla extract. Spread evenly in a slow cooker. Mix together remaining 3/4 C. brown sugar and 1/4 C. cocoa; sprinkle evenly over top of batter. Pour in hot water; do not stir. Cover and cook on high setting for 2 hours or until a toothpick inserted one inch deep comes out clean. Spoon warm cake into bowls; top with vanilla ice cream, if desired. Makes 6 servings.
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