Submitted by Cindy White - Oswego, Kansas
CAKE
2 cups flour
1 cup sugar
4 T cocoa
4 t baking powder
1 t salt
1 cup milk
4 t vegetable oil
2 t vanilla
1 cup chopped nuts
1 t cinnamon
SAUCE
1 cup brown sugar
1/3 cup cocoa
2 cups water
TOPPING
5 cups frozen or fresh raspberries
1 1/2 cups sugar
2 t lemon juice
DIRECTIONS
Spray inside of crock pot with cooking spray.
Mix flour, sugar, 4 T cocoa, baking powder and salt.
Combine milk, oil and vanilla.
Stir wet into the dry.
Pour batter into crock pot.
Mix brown sugar, 1/3 cup cocoa and water.
Stir until sugar is dissolved.
Pour over batter.
Cook on high 3 1/2 - 4 hours or until set.
Vent lid and let rest 30 minutes.
Combine sauce ingredients and mash.
Spoon chunks of cake into bowl and top with fudge sauce from bottom of crock pot.
Top with raspberry sauce and cool whip.
