Minty Hot Fudge Sundae Cake

By sandiB2010

The best part about dessert from the slow cooker is that when dinner’s done, a hot treat is ready to serve. In this case, a chocolaty, gooey, minty treat you can’t get enough of! —Terri McKitrick, Delafield, Wisconsin

Ingredients

• 1-3/4 cups packed brown sugar, divided
• 1 cup all-purpose flour
• 5 tablespoons baking cocoa, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1 package (4.67 ounces) mint Andes candies
• 1-3/4 cups boiling water
• 4 teaspoons instant coffee granules
• Vanilla ice cream, whipped cream and maraschino cherries

Details

Servings 12
Preparation time 15mins
Cooking time 255mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and extracts. Stir into dry ingredients just until moistened. Transfer to a 3-qt. slow cooker coated with cooking spray. Sprinkle with candies.

Combine the water, coffee granules and remaining brown sugar and cocoa; pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.
Yield: 12 servings.