Chocolate Pudding Cake

• nonstick cooking spray
• 1 cup flour
• 2 teaspoons baking powder
• 14 teaspoon salt
• 1 cup granulated sugar, divided
• 12 cup unsweetened cocoa powder, divided
• 12 cup milk
• 1 teaspoon vanilla extract
• 14 cup vegetable oil
• 12 cup dark brown sugar
• 1 cup boiling water or 1 cup coffee

1. Spray a 1 1/2 quart souffle dish with oil and set aside.
2. Combine the flour, baking powder, salt, 3/4 cup of the granulated sugar, and 1/4 cup of the cocoa in a mixing bowl.
3. Add the milk, vanilla, and oil, and mix into a stiff batter.
4. Scrape into the prepared dish and smooth the top.
5. Mix the brown sugar, the remaining 1/4 cup granulated sugar, and remaining 1/4 cup cocoa in a small bowl; sprinkle in an even layer over the top of the batter.
6. Pour the boiling water or coffee over all.
7. Set the dish inside a 6 quart slow cooker and cover the top of the slow cooker with a folded kitchen towel, and then with the cooker lid.
8. Cook on high for 2 1/2 hours, or until the top of the cake is set and the bottom is still syrupy.
9. Cut into wedges or spoon onto plates, using the syrup on the bottom as a sauce.

nonstick cooking spray, flour, baking powder, salt, sugar, cocoa, milk, vanilla, vegetable oil, brown sugar, boiling water

Taken from www.food.com/recipe/chocolate-pudding-cake-461165 (may not work)