Ingredients
- 1 ice cream
- 425 ml water
- 375 gr brown sugar
- 130 gr flour
- 120 ml milk
- 32 gr almonds
- 28 gr butter
- 22 gr cocoa powder
- 9 gr baking powder
- 2 gr vanilla extract
- 1 gr salt
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 0.75 cups brown sugar and quarter 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.
