Hot Fudge Peanut Butter Pudding Cake


*Serves 6


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


3 tablespoons unsweetened cocoa powder

¾ cup sugar

1 ½ cups boiling water

Vanilla ice cream for serving

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.