Crockpot Chocolate Mud Cake (Joycelyn)

Microwave in separate bowls until melted: (careful not to get them too hot)
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)

Mix together the following in a small bowl:
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg

Mix together in a large bowl the following dry ingredients.
1 cup all-purpose flour
2 teaspoons baking powder
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons cocoa
Add melted ingredients and milk &egg mixture to the dry ingredients in the large bowl and blend well.

Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Pour the batter into the slow cooker and spread it evenly.

In a medium bowl, whisk together the following ingredients until the sugar is dissolved.
1/3 cup brown sugar
1/3 cup cocoa
11/2 cups hot water
Pour this mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.