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–+ servings

Slow Cooker Double Chocolate Peanut Butter Pudding Cake

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Sweet comfort in every bite! This easy slow cooker cake creates its own rich sauce while baking.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 tablespoons cocoa powder
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 10 oz bag peanut butter chips
For the Topping:
  • 1½ cups packed brown sugar
  • 8 tablespoons cocoa powder
  • 3 cups hot water
  • 1 10 oz bag peanut butter chips

Method
 

  1. Coat slow cooker generously with cooking spray
  2. Whisk together flour, sugar, 4 tablespoons cocoa, baking powder, and salt
  3. Stir in milk, oil, and vanilla until smooth
  4. Fold in one bag of peanut butter chips
  5. Spread in slow cooker
  6. Mix brown sugar and remaining cocoa
  7. Add hot water, stir until sugar dissolves
  8. Pour over batter (don't stir!)
  9. Top with remaining peanut butter chips
  10. Cover and cook on HIGH 1½-2 hours until toothpick comes out clean
  11. Turn off, remove lid
  12. Let stand 30-40 minutes
  13. Serve with sauce from bottom

Notes

  • Recipe can be halved for 3-quart slow cooker
  • Watch timing first time - all slow cookers vary
  • Great with ice cream
  • Keeps 3-4 days in fridge

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