Chocolate Malt Pudding Cake

• 1/2 cup 2% milk
• 2 tablespoons canola oil
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 2 tablespoons baking cocoa
• 1-1/2 teaspoons baking powder
• 1/2 cup coarsely chopped malted milk balls
• 1/2 cup semisweet chocolate chips
• 3/4 cup sugar
• 1/4 cup malted milk powder
• 1-1/4 cups boiling water
• 4 ounces cream cheese, softened and cubed
• Vanilla ice cream and sliced almonds, optional

1. In a large bowl, combine milk, oil and extract. Combine flour, brown sugar, cocoa and baking powder; gradually beat into milk mixture until blended. Stir in milk balls and chocolate chips.
2. Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir).
3. Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm. If desired serve with ice cream and sprinkle with almonds.

milk, canola oil, almond, flour, brown sugar, baking cocoa, baking powder, milk, chocolate chips, sugar, milk powder, boiling water, cream cheese, vanilla ice cream

Taken from www.tasteofhome.com/recipes/chocolate-malt-pudding-cake/ (may not work)