Hot Fudge Cake With Creamy Peanut Butter Sauce

By Peggio

From Cafe Mom

Ingredients

• 1 1/2 cup brown sugar (unpacked, divided)
• 1 cup flour
• 1/4 cup + 3 tablespoons unsweetened cocoa powder (divided)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 4 tablespoons melted butter (divided)
• 2 teaspoons vanilla (divided)
• 1/4 cup white sugar (divided)
• 1 3/4 cups boiling water
• 1/4 cup light corn syrup
• 1/2 cup peanut butter

Details

Adapted from cafemom.com

Preparation

Step 1

Mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt.

Stir in milk, 2 tablespoons melted butter, and 1 teaspoon vanilla. Spread in a greased crockpot on high setting.

Whisk 1/2 cup brown sugar, 2 tablespoons white sugar, and 1/4 cup cocoa powder together. Sprinkle over the batter in the crockpot. Pour boiling water over the top – do not stir! Let cook for 2 hours.

For peanut butter sauce:

Melt corn syrup, 2 tablespoons white sugar, 1 teaspoon vanilla, and 2 tablespoons melted butter over medium low heat.

When sugar has dissolved, add peanut butter and stir until melted. Keep warm until serving.

Serve sauce over cake, and be very happy.