Minty Hot Fudge Sundae Cake

By suewaynes

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 teaspoond almond extract
• 1 pkg. (4.67 oz.) mint Andes candles
• 1-3/4 cups boiling water
• Vanilla ice cream, whipped cream and maraschino cherries

Details

Servings 12

Preparation

Step 1

In a large bowl, combine 1 cup brown sugar, flour, 3 Tbsp. 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 remaining brown sugar and cocoa; pour over batter (do not stir). Cover and cook on high for 4-4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.