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, it’s a chocolaty, gooey, minty treat!
—TERRI MCKITRICK DELAFIELD, WI
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 12 SERVINGS
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
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.