Chocolate Mud Cake

This is a simple and delicious crock pot dessert.  More importantly it is CHOCOLATE!  It's hard to go wrong with chocolate but it is possible.  I've seen some pretty disappointing dessert recipes to make in the crock pot or a microwaved mug.  This one is good.  Really good!  It comes from the October 2002 Family Fun Magazine.

Ingredients:
1 c. all-purpose flour
2 tsp. baking powder
6 Tbsp. butter
1/3 c. chocolate chips
2/3c + 1/3 c. sugar
3 Tbsp. + 1/3 c. cocoa
1 Tbsp. vanilla
1/4 tsp. salt
1/3 c. milk
1 egg yolk (I usually toss in the whole egg)
1/3 c. brown sugar
1 1/2 c. hot water
* optional whipped cream or ice cream. 
** drizzling with raspberry sauce (warm raspberry jam) is amazing.

Directions:
Coat the inside of a 2 1/2 - 5 quart slow cooker with cooking spray.  (Cake's cooking time and final appearance will vary depending on your crock's size.)  Whisk together the flour and baking powder in a medium bowl and set aside.  In large bowl, melt the butter and the chocolate in the microwave or in a double boiler and mix well.  Whisk in the 2/3 c. of sugar, 3 Tbsp. cocoa, vanilla extract, salt, milk, and egg.  Add the flour mixture and stir until thoroughly mixed.  Pour the batter into the slow cooker and spread it evenly.  In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.  Pour the mixture over the batter in the slow cooker.  Cover and cook on high for 1 1/4 - 2 1/4 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 power, remove lid and let cool for 25 minutes.  Serves 6-8 with whipped cream or ice cream on top.
ENJOY!