Ingredients
- Cake:
- 1 cup all purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 cup white sugar
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup milk
- 2 tbsp canola oil
- 1 tbsp pure vanilla extract
- 1/2 cup peanut butter (smooth or chunky is fine)
- 1/2 cup semi-sweet chocolate chips
- Sauce:
- 3 tbsp cocoa powder
- 3/4 cup white sugar
- 1 1/2 cups boiling water
- Read more at http://www.greensnchocolate.com/2010/11/crock-pot-week-hot-fudge-peanut-butter-pudding-cake.html#oDERtUEbD5pRuZzR.99
Preparation
Step 1
Spray crock pot (I used a 5 quart) with cooking spray.
In medium bowl, combine flour, cocoa powder, baking powder, salt, and sugar. Whisk until combined. Add milk, oil, and vanilla and stir until combined. Add peanut butter and mix completely, then add chocolate chips. The batter will be pretty thick. Dump into greased crock pot and spread out evenly.
To make the sauce, add the cocoa powder and sugar to the boiling water. Pour over the batter in the crock pot and DO NOT STIR! This will seem strange since it is so liquid-y but trust me on this one. It will be okay!
Turn crock pot on high for 2 to 2 1/2 hours, until the top layer is puffed and set. Turn off and let sit, covered, for 30 minutes. Serve with ice cream.