Ingredients
1/2 cup 2% milk2 tablespoons canola oil1/2 teaspoon almond extract1 cup all-purpose flour1/2 cup packed brown sugar2 tablespoons baking cocoa1-1/2 teaspoons baking powder1/2 cup coarsely chopped malted milk balls1/2 cup semisweet chocolate chips3/4 cup sugar1/4 cup malted milk powder1-1/4 cups boiling water4 ounces cream cheese, softened and cubedOptional: Vanilla ice cream and sliced almonds
Preparation
In a large bowl, combine milk, oil and extract. Combine flour, brown sugar, cocoa and baking powder; gradually beat into milk mixture until blended. Stir in milk balls and chocolate chips.
Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir).
Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm. If desired, serve with ice cream and sprinkle with almonds.
