Ingredients
1-3/4 cups packed brown sugar, divided1 cup all-purpose flour5 tablespoons baking cocoa, divided2 teaspoons baking powder1/2 teaspoon salt1/2 cup evaporated milk2 tablespoons butter, melted1/2 teaspoon vanilla extract1/8 teaspoon almond extract1 package (4.67 ounces) mint Andes candies1-3/4 cups boiling water4 teaspoons instant coffee granulesVanilla ice cream, whipped cream and maraschino cherries
Preparation
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.
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.
