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1 cup flour	1/3 cup cocoa
2 tsp baking powder	1 Tblsp vanilla
2 Tblsp butter	1/4 tsp salt
1/3 cup chocolate chips	1/3 cup milk
2/3 cup sugar	1 egg yolk
1/3 cup sugar	1/3 cup brown brown sugar
3 Tblsp cocoa	1 1/2 cups hot water

Coat inside of 4-quart crockpot with cooking spray. Whisk together flour and baking powder and set aside. In a large bowl melt butter and chocolate chips in microwave and mix well. Whisk in 2/3 cup sugar, 3 Tblsp cocoa, vanilla, salt, milk, and egg yolk. Add flour mixture and stir until thoroughly mixed. Pour batter into crockpot and spread evenly. In a medium bowl whisk together remaining sugar, cocoa, and hot water until the sugar is dissolved. Pour mixture over the batter in the crockpot. Do not stir. Cover and cook on high for 1 1/4 to 2 1/4 hours. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, don't let condensed steam drip on cake.) When done, turn off power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream.