Description
Indulge in the decadent flavors of chocolate and peanut butter with this Slow Cooker Double Chocolate Peanut Butter Pudding Cake. A rich and gooey dessert that is easy to make and perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup milk
- 1/3 cup creamy peanut butter
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder (for topping)
- 1 1/2 cups hot water
Instructions
- Prepare the Batter: Lightly grease the insert of a 4 to 6-quart slow cooker. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Stir in the milk, peanut butter, oil, and vanilla extract until combined. Fold in the chocolate chips.
- Layer the Ingredients: Spread the batter evenly into the bottom of the slow cooker. In a separate bowl, mix the brown sugar and cocoa powder, then sprinkle evenly over the batter.
- Add Hot Water: Carefully pour the hot water over the top—do not stir.
- Cook: Cover and cook on high for 2 to 2 1/2 hours, or until the cake is set on top but gooey underneath.
- Serve: Turn off the heat and let it sit uncovered for 15 minutes before serving.
Notes
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- For a richer chocolate flavor, use dark chocolate chips or add a splash of espresso to the batter.
