CAKE MIXTURE
1 1⁄4 cups 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 chocolate chips
1⁄4 cup slivered almonds

Method:
1 Spray 3- to 4-quart slow cooker with cooking spray. In medium bowl, mix fl our, 3⁄4 cup sugar, 1⁄4 cup cocoa, the baking powder and 1⁄2 teaspoon salt.

2 Stir in milk, butter and almond extract until well blended. Stir in cherries. Spread batter evenly in cooker.

3 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.

4 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).

5 Turn off cooker; let cake stand uncovered 20 minutes to cool slightly. Sprinkle with chips and almonds; cover and let stand 5 minutes longer to soften chips.

hot fudge cherry pudding cake recipe