Brownie Pudding Cake

Nonstick cooking spray
1, 19.8 Oz. brownie mix
1/2 cup butter or margarine, melted
2 eggs
1/4 cup water
3/4 cup sugar
3/4 cup unsweetened cocoa powder
3 cups boiling water
Vanilla ice cream, optional

Lightly coat the inside of a 3½ to 4 quart slow cooker with nonstick cooking spray; set aside. For batter, in an medium bowl stir together the brownie mix, melted butter, eggs and the ¼ cup water until batter is nearly smooth. Spread brownie batter evenly in the bottom of the prepared cooker. In another bowl combine the sugar and cocoa powder. Gradually stir the boiling water into the sugar-cocoa mixture. Pour evenly over batter in cooker. Cover and cook on high heat setting for 2 hour(center may appear moist but will set up upon standing), Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cook slightly before serving. To serve spoon warm cake into dessert dishes, spoon pudding over cake, if desired top with a scoop of ice cream. Makes 8 servings.
Susie Indy

http://www.nancyskitchen.com