Crockpot Chocolate Peanut Butter Pudding Cake

By barbgreenfield

Ingredients

• Ingredients
• 1 C. all-purpose flour
• 1/2 C. sugar
• 2 Tbs. unsweetened cocoa powder
• 1 1/2 tsp. baking powder
• 1/2 C. milk
• 2 Tbs. cooking oil
• 1 tsp. vanilla
• 3/4 C. peanut butter-flavored pieces
• 3/4 C. sugar
• 1/4 C. unsweetened cocoa powder
• 2 C. boiling water
• 1/2 C. chunky peanut butter
• 2 Tbs. chopped unsalted dry-roasted peanuts
• Vanilla ice cream (optional)

Preparation

Step 1

Directions
In a mixing bowl stir together flour, the 1/2 C. sugar, the 2 Tbs. cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in the peanut butter pieces. Spread batter evenly in the bottom of a greased 3 1/2- or 4-quart crockery cooker.

In another mixing bowl combine the 3/4 C. sugar and the 1/4 C. cocoa powder. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the crockery cooker. Cover; cook on high-heat setting for 2-2 1/2 hours or until a toothpick inserted 1 inch into the center of the cake comes out clean. Let stand, uncovered, for 30-40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with ice cream.

Yield: 8 servings