Ingredients:

6 tbsp. light margarine or vegetable shortening

1/3 cup mini chocolate chips or (2 oz. semisweet chocolate)

2/3 cup white sugar plus 1/3 cup more white sugar

1/3 cup plus 3 tbsp. baking cocoa

1 cup all-purpose Flour

2 tsp. baking powder

¼ tsp. salt (may omit)

1/3 cup non-fat milk

1 tbsp. pure vanilla extract

1/3 cup brown sugar

1 ½ cups hot water

Dollop of light whipped topping or low-fat frozen vanilla yogurt

In a large bowl in the microwave or in a double boiler melt the butter and chocolate and mix well. Mix flour and baking powder, and set aside. Whisk in the 2/3-cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt (which may be omitted) milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed. Coat the inside of a 2 1/2 to 5 quart slow cooker with non-fat cooking spray. Pour the batter into the crock-pot and spread it evenly. In a medium bowl, mix together the remaining sugar, cocoa, and hot water and blend until the sugar is dissolved. Pour the mixture over the batter. Cover and cook on high for 1 1/4 to 2 1/4 hours, depending on the size of the slow cooker. This cake will be very moist and floating on a layer of molten chocolate. The cake is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. Don’t let the condensed steam from the lid drip onto the cake when checking for doneness. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes. Serve in bowls topped with light whipped topping or low-fat frozen vanilla yogurt. Makes 6 to 8 servings.