Slow-Cooker Peanut Butter Fudge Cake

By Gazelle

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chunky peanut butter
• 3/4 cup sour cream
• 3 tablespoons butter, melted
• 2 tablespoons boiling water
• 1 cup semisweet chocolate chips
• 1 serving cooking spray
• 3/4 cup whole milk, warmed
• 3/4 cup white sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract

Preparation

Step 1

Whisk flour, brown sugar, baking powder, baking soda, and salt together in a small bowl.

Whisk peanut butter, sour cream, butter, and boiling water in a large bowl until thick. Stir flour mixture into peanut butter mixture until batter is well mixed; fold in chocolate chips.

Generously coat liner of a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.

Whisk milk, white sugar, cocoa powder, and vanilla extract in a small bowl until smooth. Pour over batter.

Cook on High until sides of cake begin to pull away from liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.