Minty Hot Fudge Sundae Cake |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
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The best part about dessert from the slow cooker is that when dinnerâs done, a hot treat is ready to serve. In this case, a chocolaty, gooey, minty treat you canât get enough of! âTerri McKitrick, Delafield, Wisconsin Ingredients:
1-3/4 cups packed brown sugar, divided |
1 cup king arthur unbleached 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 |
Directions:
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.
2. 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.
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