Hot Fudge Peanut Butter Pudding Cake

By jkenb

Ingredients

• Cake:
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 ½ cup sugar
• 1 1/2 1 ½ teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• 1/2 ½ cup smooth or chunky peanut butter (or caramel sauce and ½ cup pecans)
• 1/2 ½ cup semisweet chocolate chips
• Topping:
• 3 tablespoons unsweetened cocoa powder
• 3/4 ¾ cup sugar
• 1 1/2 1 ½ cups boiling water
• Vanilla ice cream for serving

Preparation

Step 1

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.