NUTTY MOCHA PUDDING CAKE

1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup miniature semisweet chocolate pieces
1/2 cup broken pecans
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 tablespoon instant coffee crystals
1 1/2 cups boiling water
1/4 cup coffee liqueur (optional)
Vanilla ice cream

Stir together flour, 1/2 cup sugar, 2 tablespoons cocoa powder and baking powder in a large bowl. Add milk, melted butter and vanilla. Stir until batter is smooth. Stir in chocolate pieces and pecans. Spread batter evenly in the bottom of a 3 1/2- to 4-quart slow cooker.

Combine the 3/4 cup sugar and 1/4 cup cocoa powder. Dissolve coffee crystals in boiling water; stir in coffee liqueur, if desired. Gradually stir coffee mixture into the sugar-cocoa mixture. Pour evenly over batter in the slow cooker.

Cover; cook on high-heat setting for 2 1/2 hours. Center may appear moist but will set upon standing. Let stand 30 minutes to cool slightly before serving.

To serve, spoon warm cake into dessert dishes; spoon pudding over cake. Top with a scoop of vanilla ice cream.

Makes 8 servings
Source: Biggest Book of Slow Cooker Recipes by Better Homes and Gardens