Ingredients
1 cup all-purpose flour1 cup packed brown sugar, divided5 tablespoons baking cocoa, divided2 teaspoons baking powder1/4 teaspoon salt1/2 cup 2% milk2 tablespoons canola oil1/2 teaspoon vanilla extract1/8 teaspoon ground cinnamon1-1/4 cups hot waterOptional toppings: Fresh raspberries and vanilla ice cream
Preparation
In a large bowl, whisk flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened.
Spread into a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, mix cinnamon and remaining 1/2 cup brown sugar and 2 tablespoons cocoa; stir in hot water. Pour over batter (do not stir).
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure.
Using foil sling, carefully remove baking dish. Let stand 15 minutes. A toothpick inserted in cake portion should come out clean. If desired, serve with raspberries and ice cream.
