Hot Fudge Spoon Cake
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
1 3/4 c. hot water
Optional: vanilla ice cream or whipped topping
Combine flour, one cup brown sugar, 3 T baking cocoa, baking powder and salt in a medium bowl.
Whisk in milk, butter and vanilla. Spread evenly in a slow cooker. 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 comes out clean. Spoon warm cake into bowls, serve with ice cream or whipped topping if desired. Makes 6 servings.
(Gooseberry Patch recipe)
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