Crockpot RecipesCrock Pot Raspberry Fudge Sundae Cake Recipe
Ingredients:
Cake:
2 cups flour
1 cup sugar
4 tbsp baking cocoa
4 tsp baking powder
1 tsp salt
1 cup milk
4 tbsp vegetable or canola oil
2 tsp vanilla
1 cup chopped nuts of your choice
2 dashes cinnamon
Fudge Sauce:
1 cup brown sugar
1/3 cup baking cocoa
2 cups water
Raspberry Topping:
4-6 cups fresh or frozen raspberries
1 1/2 cups sugar
2 tsp lemon or lime juice
Instructions:
- In a large bowl, mix together flour, sugar, 4 tbsp cocoa, baking powder and salt.
- In another bowl, combine milk, oil and vanilla.
- Stir wet ingredients into dry.
- Spread batter in the bottom of a greased crock pot.
- In another bowl, mix together the brown sugar, remaining cocoa and hot water.
- Stir until sugar is dissolved, then pour over cake batter.
- Cover and cook on high setting for 3 1/2-4 hours or until cake is set.
- Vent lid and let rest for 30-40 minutes.
- In another bowl, combine topping ingredients and mash.
- Spoon chunks of cake into serving dishes, top with fudge sauce from the bottom of the crock, then the raspberry topping.
Yield 6 servings.
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