Cake Mixture
1 1/4 cups Gold Medal 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
1/4 cup semisweet chocolate chips
1/4 cup slivered almonds


Spray 3- to 4-quart slow cooker with cooking spray. In medium bowl, mix flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder and 1/2 teaspoon salt. Stir in milk, butter and almond extract until well blended. Stir in cherries. Spread batter evenly in slow cooker.
In small bowl, mix pudding mixture ingredients except boiling water. Sprinkle evenly over batter in cooker. Carefully pour boiling water over top to moisten all of sugar mixture.
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). Turn off slow cooker; let cake stand uncovered 20 minutes to cool slightly. Sprinkle with chocolate chips and almonds. Cover; let stand 5 minutes longer to soften chips