Slow Cooker Hot Fudge-Cherry Pudding Cake

By carvalhohm

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

Details

Servings 6
Preparation time 15mins
Cooking time 100mins
Adapted from bettycrocker.com

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.