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:

Quickview
651k Calories
11g Protein
29g Total Fat
87g Carbs
5% Health Score
Limit These
Calories
651k
33%

Fat
29g
46%

  Saturated Fat
10g
68%

Carbohydrates
87g
29%

  Sugar
64g
72%

Cholesterol
31mg
11%

Sodium
215mg
9%

Alcohol
0.75g
4%

Caffeine
16mg
6%

Get Enough Of These
Protein
11g
23%

Manganese
0.74mg
37%

Phosphorus
305mg
31%

Vitamin B3
4mg
22%

Magnesium
84mg
21%

Copper
0.42mg
21%

Vitamin E
3mg
20%

Vitamin B2
0.34mg
20%

Calcium
177mg
18%

Selenium
11µg
17%

Fiber
4g
16%

Potassium
535mg
15%

Iron
2mg
15%

Vitamin B1
0.22mg
15%

Folate
58µg
15%

Zinc
1mg
12%

Vitamin B6
0.17mg
9%

Vitamin B5
0.83mg
8%

Vitamin A
318IU
6%

Vitamin B12
0.38µg
6%

Vitamin K
4µg
5%

Vitamin D
0.4µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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