1 3/4 cp packed brown sugar – divided
1 cp flour
1/4 cp baking cocoa
3 tbsp baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cp milk
2 tbsp unsalted butter – melted
1/2 tsp vanilla
1 3/4 cp hot water
vanilla ice cream (opt)

Sift 1 cp sugar, flour, 3 tbsp cocoa, baking powder and salt together into medium bowl, rubbing brown sugar to remove lumps. Whisk in milk, melted butter and vanilla. Spread evenly over bottom of 3 1/2 quart slow cooker.

Mix together remaining 3/4 cp sugar and 1/4 cp cocoa. Sprinkle evenly over top of batter. Carefully pour in hot water, but do not stir.

Cover and slow cook until toothpick inserted comes out clean, about 2 hours on high.

Spoon warm pudding into bowls. Serve with ice cream.