Stir together 1 cup brown sugar, flour and 3 tb cocoa, baking powder, salt. Whisk the milk, melted butter and vanilla. Spread over bottom of crockpot.
Mix remaining 3/4 cups brown sugar and 1/4 cup cocoa powder and almonds (if desired). Sprinkle evenly on top of the batter. Pour in the hot water, but do not stir.
Cover and cook til a toothpick inserted in the center of the cake comes out clean, about 2 hours on high.
NOTE: Do not cook on low for a longer period of time. Spoon the warm pudding into individual bowls and serve with a scoop of vanilla ice cream.