Slow Cooker Hot Fudge Peanut Butter Pudding Cake

Name: Slow Cooker Hot Fudge Peanut Butter Pudding Cake
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6 servings
Ingredients: 1 1 cup all-purpose flour; 2 2 tablespoons unsweetened cocoa powder; ½ ½ cup sugar; 1 ½ 1 ½ teaspoons baking powder; ⅛ ⅛ teaspoon salt; ½ ½ cup milk; 2 2 tablespoons canola oil; 1 1 tablespoon vanilla extract; ½ ½ cup smooth or chunky peanut butter; ½ ½ cup semisweet chocolate chips; 3 3 tablespoons unsweetened cocoa powder; ¾ ¾ cup sugar; 1 ½ 1 ½ cups boiling water; Vanilla Ice cream for serving

User Reviews

4.6

57 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
6 servings
Calories
516 kcal
Course
Dessert
Cuisine
American

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

Cake:

1 1 cup all-purpose flour
2 2 tablespoons unsweetened cocoa powder
½ ½ cup sugar
1 ½ 1 ½ teaspoons baking powder
⅛ ⅛ teaspoon salt
½ ½ cup milk
2 2 tablespoons canola oil
1 1 tablespoon vanilla extract
½ ½ cup smooth or chunky peanut butter
½ ½ cup semisweet chocolate chips

Topping:

3 3 tablespoons unsweetened cocoa powder
¾ ¾ cup sugar
1 ½ 1 ½ cups boiling water
Vanilla Ice cream for serving

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Instructions

Coat a medium round or oval slow cooker with nonstick cooking spray.
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.
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.
Turn off the cooker and let it stand, covered for 30 minutes before serving.
Serve with vanilla ice cream.

Nutrition Information

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Serving 1 Serving Calories 516kcal (26%) Carbohydrates 74g (25%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 2mg (1%) Sodium 268mg (11%) Fiber 4g (16%) Sugar 50g (100%)