adapted from: Big Book of Home Cooking
1 c. all-purpose flour
1 3/4 c. light brown sugar, packed and divided
1/4 c. plus 3 Tbl. baking cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbl. butter, melted
1 tsp. 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. Spread evenly in a 3 1/2-quart crockpot. Mix together remaining 3/4 cup brown sugar and 1/4 cup 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. Serves 4-6.
Jenn's Notes: When it says do not stir - DO NOT STIR. It will mess things up - trust me I have tried it before! I used a 2-quart crockpot and it was full to the top, but it worked. It was perfect at 2 hours. I served mine with low-fat vanilla ice cream, but you could try any flavor - mint chocolate chip, coffee, vanilla bean or anything else that works with chocolate! I really loved this cake!