1 cup flour
1 tsp baking powder
1/2 tsp salt
2 cup packed brown sugar, divided
1/4 cup butter
1 tsp vanilla
1/2 cup milk
1/2 cup chocolate or butterscotch chips
1/2 cup chopped walnuts or pecans (optional)
1 cup boiling water
In a bowl, mix together flour, baking powder and salt. In a separate bowl, beat 1 cup brown sugar with butter until creamy. Stir in vanilla. Add dry ingredients alternately with milk, beating well after each addition. Stir in chips and nuts, if using. Spread mixture evenly in prepared slow cooker stoneware.
In a heatproof bowl, combine remaining brown sugar and boiling water. Pour over batter. Cover and cook on high for 2 1/2 to 3 hours, until cake layer looks cooked. Serve warm with vanilla ice cream. Serves 6-8.