“I love chocolate. Perhaps that’s why this decadent slow-cooker cake has long been a family favourite. Sometimes I serve it warm, with vanilla ice cream; the cake can also be served cold.” —Elizabeth Farrell, Hamilton, Montana
In a large bowl, whisk flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened.
Spread into a 3-qt. slow cooker coated with cooking spray. In a small bowl, mix cinnamon and the remaining brown sugar and cocoa; stir in hot water. Pour over batter (do not stir).
Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out clean. Turn off slow cooker; let stand 15 minutes before serving.