Minty Hot Fudge Sundae Cake

• 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 vanilla extract
• 1/8 teaspoon 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

1. 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.
2. 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 in the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.

brown sugar, flour, baking cocoa, baking powder, salt, milk, butter, vanilla, almond, mint andes, boiling water, coffee granules, vanilla ice cream

Taken from www.tasteofhome.com/recipes/minty-hot-fudge-sundae-cake/ (may not work)