Instructions: 1. Spray inside of 2 - 3 1/2 quart crock with cooking spray. Mix flour, sugar, 2 TBS cocoa, baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in crock.

3. Cover and cook on high 2 - 2 1/2 hours or until toothpick inserted in center comes out clean. Turn off crock. Let cake stand uncovered 30 - 40 minutes* to cool slightly before serving.

4. Spoon warm cake into dessert dishes. Spoon sauce over top.

NOTES :
*If you let the cake cool in the crock before serving it, the sauce under the cake will thicken to a good consistency. If you eat it sooner, the sauce will be thinner, but still delicious.

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