Chocolate Pudding Cake

Coat a 4-quart slow cooker bowl with
nonstick cooking spray. In a medium
bowl, whisk together flour, cocoa powder,
pudding mix, 1/4 cup of the sugar, the
baking powder, salt, ground cinnamon
and, if desired, ancho chile powder. Make
a well in center and add milk, canola oil
and vanilla. Gently stir until batter is
smooth. Stir in chocolate chips. Pour
evenly into prepared slow cooker bowl.

In a small bowl, stir together chocolate
sauce and remaining 1/3 cup sugar; pour in
boiling water and stir until smooth. Pour
over batter in slow cooker. Cover and cook
on HIGH for 2 1/2 hours or until cake is
puffed and top layer is set. Let stand,
covered, 30 minutes before serving. Serve
with whipped cream, if desired.