Raspberry Fudge Sundae Cake

This simple crock pot dessert can be started in the morning and left to bake all afternoon. What a treat to serve up after a nice dinner.

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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 (optional)
• 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

Method

Spray inside of slow cooker crock with nonstick spray. Mix flour, sugar, 4 tbsp cocoa, baking powder and salt. Combine milk, oil and vanilla. Stir wet ingredients into dry. Spread batter in the bottom of the crock. Mix the brown sugar, remaining cocoa and hot water. Stir until sugar is dissolved, then pour over cake batter. Cook on high setting for approximately 3 1/2-4 hours or until cake is set. After cooking time, vent lid and let rest for 30-40 minutes. Combine sauce ingredients and mash. Spoon chunks of cake into serving dishes, top with fudge sauce from the bottom of the crock. Finish off with raspberry sauce and fresh or frozen whipped cream.

Notes:

Number of servings: 8+ servings

Submitted By: kirsch
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