1 cup flour
1/2 cup sugar
1/2 cup coarsely chopped pecans
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla extract
1 cup boiling water
1/2 cup chocolate syrup
whipped cream or ice cream

In mixing bowl, combine first 6 ingredients; stir in milk, oil and vanilla. Pour batter into 6-cup greased mold or similar container (make sure this will fit in your crockpot). Mix boiling water with chocolate syrup; pour over batter.Place small trivet, foil ring, or band from canning jar in bottom of cooker; add 2 cups warm water to the crockpot. Place mold in crockpot and cover with 4 layers of paper towels. Cover crockpot and cook on high 3 to 4 hours. Serve warm with heavy cream or ice cream.