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Prep 15min
Total1hr40min
Servings6
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Ingredients
Cake Mixture
1 1/4
cups Gold Medalâ„¢ 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
Pudding Mixture
1
cup sugar
1/4
cup unsweetened baking cocoa
Dash salt
1 1/3
cups boiling water
Topping
1/4
cup semisweet chocolate chips
1/4
cup slivered almonds
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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.
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Sour red pie cherries can be used for the dark cherries although the flavor will be much different. Maraschino cherries are not recommended.
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