- 6
- 15 mins
- 100 mins
Ingredients
- Cake Mixture:
- 1 1/4 cups Gold Medal® all-purpose flour
- 3/4 cup sugar
- 1/4 cup unsweetened baking cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter or margarine, melted
- 1 teaspoon almond extract
- 1 bag (12 oz) frozen dark sweet cherries, thawed, coarsely chopped and drained
- Pudding Mixture:
- 1 cup sugar
- 1/4 cup unsweetened baking cocoa
- Dash salt
- 1 1/3 cups boiling water
- Topping:
- 1/4 cup semisweet chocolate chips
- 1/4 cup slivered almonds
Preparation
Step 1
Spray 3- to 4-quart slow cooker with cooking spray. In medium bowl, mix flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder and 1/2 teaspoon salt. Stir in milk, butter and almond extract until well blended. Stir in cherries. Spread batter evenly in slow cooker.
2 In small bowl, mix pudding mixture ingredients except boiling water. Sprinkle evenly over batter in cooker. Carefully pour boiling water over top to moisten all of sugar mixture.
3 Cover; cook on High heat setting 1 hour to 1 hour 30 minutes or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let cake stand uncovered 20 minutes to cool slightly. Sprinkle with chocolate chips and almonds. Cover; let stand 5 minutes longer to soften chips.