Slow Cooker Hot Fudge Peanut Butter Pudding Cake

By Stef -

This was good- it gets a 7. I will probably double the peanut butter next time, though, because I could barely taste it. I got it from melskitchencafe.com

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

INGREDIENTS
    Cake:
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup sugar
  • 1 ½ teaspoons baking powder
  • 1/8 teaspoon salt
  • ½ cup milk
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • ½ cup smooth or chunky peanut butter
  • ½ cup semisweet chocolate chips
    • Topping:
  • 3 tablespoons unsweetened cocoa powder
  • ¾ cup sugar I used 2/3 C.
  • 1 ½ cups boiling water
  • Vanilla ice cream for serving
DIRECTIONS
  1. Coat a medium round or oval slow cooker with nonstick cooking spray.
  2. In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
  3. To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
  4. Turn off the cooker and let it stand, covered for 30 minutes before serving.
  5. Serve with vanilla ice cream.

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