Ingredients
1 cup all-purpose flour1 cup packed brown sugar, divided5 tablespoons baking cocoa, divided2 teaspoons baking powder1/4 teaspoon salt1/2 cup fat-free milk2 tablespoons canola oil1/2 teaspoon vanilla extract1/8 teaspoon ground cinnamon1-1/4 cups hot water
Preparation
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.
