Crock-Pot cake makes its own sauce

Dear Jeanne: Can you revise this recipe? — Vickie Brown, East Bend, N.C.

Dear Vickie: This is a cake that makes its own sauce. As you can guess, it's even better with some fat-free frozen yogurt on top. If you leave out the nuts entirely, the calories go down to 205 and the grams of fat go down to 3. I also decided that eight servings was really a better size. Just cut the cake into pie-shaped wedges in the cooker.

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SLOW COOKER HOT FUDGE SUNDAE CAKE

1 cup all-purpose flour

1/2 cup granulated sugar

2 tablespoons baking cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped nuts

3/4 cup packed brown sugar

1/4 cup baking cocoa

1 1/2 cups hot water

1. Spray the inside of a 2- to 3 1/2-quart slow cooker with cooking spray. Mix the flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt in a medium bowl. Stir in the milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in the slow cooker.

2. Mix the brown sugar and 1/4 cup cocoa in a small bowl. Stir in the hot water until smooth. Pour evenly over the batter in the slow cooker.

3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes, or until toothpick inserted in center comes out clean.

4. Turn off the slow cooker. Let the cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Makes 6 servings.

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REDUCED-FAT SLOW COOKER HOT FUDGE SUNDAE CAKE

1 cup unbleached all-purpose flour

1/2 cup sugar

2 tablespoons baking cocoa

2 teaspoons baking powder

1/2 cup skim milk