1 c unbleached all purpose flour
1/2 c sugar
2 Tbs baking cocoa
2 tsp baking powder
1/2 c skim milk
1 tbs canola oil
1 tsp vanilla extract
1/4 c chopped nuts
1/2 cup brown sugar, packed
1/4 c baking cocoa
1-1/2 c hot water

Prepare the inside of a 2 to 3-1/2 qt slow cooker with nonstick spray. In a medium bowl, combine the flour, sugar, 2 Tbs cocoa and baking powder. Stir in milk, oil and vanilla until smooth. Stir in nuts and spread the batter evenly in slow cooker. Mix brown sugar and 1/4 c cocoa in a small bowl. Stir in the hot water until smooth. Pour evenly over the batter in slow cooker.
Cover and cook on high setting 2 to 2-1/2 hours or until a toothpick inserted in the center comes out clean. Turn off slow cooker and let cake cool, uncovered for 30-40 minutes before serving. Place warm cake in dessert dishes and spoon sauce over top.

8 servings @ 5 points with nuts, 4 points without nuts.
241 calories, 6 grams fat, 182 mg sodium 44 gm carbs, 5 gm protein, 3 gm fiber