Slow Cooker Hot Fudge Peanut Butter Pudding Cake

Slow Cooker Hot Fudge Peanut Butter Pudding Cake is a cake recipe built around unsweetened cocoa powder, baking powder and salt. Plan on 6 servings and about 165 minutes.

• Yield 6 servings
• Ready in 165 minutes
• Prep 15 minutes
• Cook 150 minutes

Ingredients

Cake

• 1 cup ( 142 g ) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ cup ( 106 g ) sugar
• 1 ½ teaspoons baking powder
• ⅛ teaspoon salt
• ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• ½ cup ( 128 g ) smooth or chunky peanut butter
• ½ cup ( 85 g ) semisweet chocolate chips

Topping

• 3 tablespoons unsweetened cocoa powder
• ¾ cup ( 159 g ) sugar
• 1 ½ cups boiling water
• Vanilla ice cream for serving

Instructions

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.

Cool the layers before you stack them.