Minty Hot Fudge Sundae Cake Recipe

By carvalhohm2

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.

1 serving (calculated without ice cream, whipped cream and cherries) equals 255 calories, 7 g fat (5 g saturated fat), 8 mg cholesterol, 206 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.