Slow Cooker Hot Fudge Peanut Butter Pudding Cake
You can never have too many side dish recipes, so give Slow Cooker Hot Fudge Peanut Butter Pudding Cake a try. This recipe serves 6. For 71 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 652 calories, 12g of protein, and 30g of fat. This recipe from Mels Kitchen Café requires baking powder, salt, vanillan extract, and peanut butter. 34 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 46%. Slow Cooker Caramel Peanut Butter Hot Fudge Cake, Slow Cooker Caramel Peanut Butter Hot Fudge Cake, and Slow Cooker Hot Fudge Pudding Cake are very similar to this recipe.
Servings: 6
Ingredients:
1 ½ teaspoons baking powder
2 tablespoons canola oil
1 cup all-purpose flour
½ cup milk
½ cup smooth or chunky peanut butter
1/8 teaspoon salt
½ cup semisweet chocolate chips
½ cup sugar
¾ cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
Vanilla ice cream for serving
1 ½ cups boiling water
Equipment:
slow cooker
whisk
bowl
Cooking instruction summary:
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.
Step by 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.
2. 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.
3. Serve with vanilla ice cream.
Nutrition Information:
covered percent of daily need
