Slow Cooker Hot Fudge Peanut Butter Pudding Cake
Let’s break things down, shall we?
Slow Cooker. Check.
Hot Fudge. Double check.
Peanut Butter. Check.
Pudding. Checkety check.
Vanilla Ice Cream. Check.
The result? An ooey, gooey, decadent, mess of sweet comfort the likes of which I’ve never tasted coming forth from my slow cooker.
(Please, for all that is good and chocolate, let no one address the issue of calories here. Was it worth every one? Check. Check. Check.)
One Year Ago: Skillet Chili Mac
Two Years Ago: Creamy White Chili
Recipe Source: adapted from Not Your Mother’s Slow Cooker Cookbook
2 hours 30 minutes
2 hours 40 minutes
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.