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Minty Hot Fudge Sundae Cake

 Minty Hot Fudge Sundae Cake
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
12 ServingsPrep: 15 min. Cook: 4 hours


  • 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 McCormick® Pure Vanilla Extract
  • 1/8 teaspoon McCormick® Pure 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


  • 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

2 of 2

Minty Hot Fudge Sundae Cake (continued)

Directions (continued)

  • 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.