Minty Hot Fudge Sundae Cake Recipe

Minty Hot Fudge Sundae Cake RecipePhoto by: Taste of Home Minty Hot Fudge Sundae Cake Recipe Rating 5

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, a chocolaty, gooey, minty treat you can’t get enough of! —Terri McKitrick, Delafield, Wisconsin

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Minty Hot Fudge Sundae Cake Recipe
  • Prep: 15 min. Cook: 4 hours
  • Yield: 12 Servings
15 240 255

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

Directions

  • 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.

Nutritional Facts 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.

Originally published as Minty Hot Fudge Sundae Cake in Simple & Delicious February/March 2011, p44

Taste of Home

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Reviews for Minty Hot Fudge Sundae Cake (4)

Minty Hot Fudge Sundae Cake Recipe

Minty Hot Fudge Sundae Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Apr. 12, 2011 by jvandeberg

I have made this for 3 pot lucks for work and family and everyone wants the recipe! Cake was done by three and half hours.


Reviewed on Feb. 25, 2011 by DJan262

This was so good! All who tried it at the party, loved the flavor of the sauce. (even someone who does not like mint, thought it was very good.) Recommendation, cook it on low for the first three hours, and then bump it up to high for the next hour.


Reviewed on Feb. 22, 2011 by raelar

It lived up to the description given! The only thing I would change is the amount of mint chips I used. The recipe did not give an amount to use and I think I over-did it! My crockpot was bigger and it did not need as much time but I set it for the time stated. It was done much earlier than 4 1/2 hours and the outside edge was burned.


Reviewed on Feb. 22, 2011 by sosparentcoach

This recipe was so simple and it was so much fun to have a hot dessert ready for us in the evening after we finished dinner. It was pretty rich, good intense chocolate flavor with a gooey fudge-y center. We shared it with another mom at our preschool and it became the talk of the classroom -- it was THAT good. Note* My crock pot is bigger than the one recommended -- and also runs hot -- so my cake was done before the 4 hrs were up and a bit charred on the outer edge.

 
 
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