Prep Time: 10 minutes
Cook Time: 2 hours
Makes 6 servings
1 cup whole grain pastry flour
1 cup firmly packed light brown sugar, divided
6 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup 1% milk
3 tablespoons canola oil
1 teaspoon vanilla extract
11/2 cups boiling water
1. Coat a 4- to 6-quart slow cooker with cooking spray.
2. In a medium bowl, stir together the flour, 1/2 cup sugar, 4 tablespoons cocoa powder, the baking powder, cinnamon, and salt. Add the milk, oil, and vanilla. Stir until the batter is smooth and thick. Spread the batter in the cooker.
3. In another bowl, whisk the remaining 11⁄2 cups sugar, the remaining 2 tablespoons cocoa powder, and the boiling water until smooth. Gently pour over the batter; do not stir.
4. Cover and cook on high for 2 hours, or until set.
5. Remove the insert from the cooker or turn off the cooker. Let stand, covered, for 30 minutes. Serve warm, or refrigerate to serve cold.
Per serving: 301 calories, 4 g protein, 56 g carbohydrates, 8 g fat, 1 g saturated fat, 4 g fiber, 232 mg sodium