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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Hot Fudge-Cherry Pudding Cake Recipe

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This recipe for Hot Fudge-Cherry Pudding Cake is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Mixture:
1-1/4 cups flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 T butter, melted
1 tsp almond extract
1-12 oz. bag frozen dark sweet cherries, thawed, coarsely chopped and drained

Pudding Mixture:
1 cup sugar
1/4 cup unsweetened baking cocoa
Dash salt
1-1/3 cups boiling water

Topping:
1/4 cup chocolate chips
1/4 cup slivered almonds
Directions:
Directions:
Spray 3- to 4-quart slow cooker with cooking spray. In medium bowl, mix flour, 3/4 cup sugar, 1/4 cup cocoa, baking powder and 1/2 tsp salt. Stir in milk, butter and almond extract until well blended. Stir in cherries. Spread batter evenly in cooker.

In small bowl, mix all pudding mixture ingredients except water. Sprinkle evenly over batter in cooker. Carefully pour water over sugar mixture to moisten all of sugar mixture.

Cover; cook on High heat setting 1 hour to 1 hour and 30 minutes or until top springs back when touched lightly (center will still be soft).

Turn off cooker; let cake stand uncovered 20 minutes to cook slightly. Sprinkle with chips and almonds; cover and let stand 5 minutes longer to soften chips.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Calories: 520
Fat: 10g (sat: 4.5g)
Fiber: 5g

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