1/2 cup dried tart cherries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
2 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate milk
1/2 cup butter, melted
2 tsp vanilla extract
Place the cola and cherries in a small saucepan; remove from heat and let stand for half an hour.
In a large mixing bowl, combine the flour, sugar, chocolate, baking powder and salt.
In a smaller bowl, combine the chocolate milk, butter, and vanilla extract; stir into the flour mixture just until moistened. Fold in the cherry cola mixture.
Spray the interior of a 3-quart slow cooker with nonstick cooking spray; pour batter into the cooker.
Make topping to pour over the batter:
Topping:
1 1/4 cups cola
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
1/4 cup dark rum
Combine the cola and sugars in a small saucepan; cook, stirring, until sugar is dissolved. Remove from heat and stir in the chocolate and rum. Pour over the batter but do not stir!
Place lid on cooker and cook on high setting for 2 to 2 1/2 hours or until set. Turn off the heat and let stand, covered, for another 30 minutes.
Serve warm with ice cream and maraschino cherries, if desired.
This recipe is from an old TOH magazine.
