Mix all of the cake ingredients together in a bowl. Spray the slow cooker really well with nonstick cooking spray. Pour cake mixture in the slow cooker and set on low. Cook for 5-6 hours depending on how fast your slow cooker cooks. The newer ones cook at a littler higher temperatures and mine was done in 5 hours. Try not to lift the lid of the slow cooker while cooking as this lets the heat escape and slows down the cooking process.

Chocolate Sauce:

2 cups sugar
3/4 cup cocoa powder
4 Tbs. flour
2 cups milk
4 Tbs. butter
1 tsp vanilla
dash of salt

To make the chocolate sauce, mix the dry ingredients together in a bowl. In a pan, mix the milk, butter and vanilla until butter is melted. Add in the dry ingredients and bring to a boil, whisking constantly until the sauce thickens. Turn to low to keep warm. If the sauce is a little too thick before serving, drop about a tablespoon of butter into it and whisk. Don’t heat it back to boiling but just warm it

To assemble, place a piece of the warm cake in a bowl, top with a scoop of vanilla ice cream, top that with the chocolate sauce, whipped cream and a cherry! Chocolate Pudding Cake!

Instructions
Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place cream in a saucepan. Add vanilla essence. Bring to the boil. Set aside for 5 minutes to cool slightly.
Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it’s almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
Meanwhile, combine strawberries and 2 tbs granulated sugar in a bowl. Set aside, stirring occasionally, for 4 hours to macerate. Use a stick blender to blend until almost smooth.
Use an electric beater to beat the strawberry puree into the half-frozen ice-cream for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.