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Hot Fudge-Cherry Pudding Cake

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  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 6
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Simply mix the ingredients in the slow cooker before making dinner, and dessert will be ready when dinner's done. Served warm, it's a fudgy delight!
Created Sep 8, 2011
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Ingredients

  • 1 1/4 cups 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
  • 1 cup sugar
  • 1/4 cup unsweetened baking cocoa
  • Dash salt
  • 1 1/3 cups boiling water
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup slivered almonds

Steps

  •  
    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.

Nutrition Information

No nutrition information available for this recipe
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