Slow Cooker Double Chocolate Peanut Butter Pudding Cake
Sweet comfort in every bite! This easy slow cooker cake creates its own rich sauce while baking.
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Servings: 12
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
Instructions
- Coat slow cooker generously with cooking spray
- Whisk together flour, sugar, 4 tablespoons cocoa, baking powder, and salt
- Stir in milk, oil, and vanilla until smooth
- Fold in one bag of peanut butter chips
- Spread in slow cooker
- Mix brown sugar and remaining cocoa
- Add hot water, stir until sugar dissolves
- Pour over batter (don't stir!)
- Top with remaining peanut butter chips
- Cover and cook on HIGH 1½-2 hours until toothpick comes out clean
- Turn off, remove lid
- Let stand 30-40 minutes
- 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