Description
Indulge in the decadent delight of this Slow Cooker Double Chocolate Peanut Butter Pudding Cake. A rich, chocolate cake with a gooey peanut butter center, all made effortlessly in your crockpot. Serve warm with a scoop of vanilla ice cream for the ultimate treat!
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
Topping:
- 1 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder (for topping)
- 1 3/4 cups hot water
Serving:
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Prepare the Batter: Lightly grease the slow cooker. Combine dry ingredients, then add wet ingredients and mix. Fold in peanut butter and chocolate chips. Spread batter in the slow cooker.
- Add Topping & Water: Mix brown sugar and cocoa for topping. Sprinkle over batter. Pour hot water over without stirring.
- Cook: Cover and cook on high for 2-2.5 hours until set with a pudding-like sauce.
- Serve: Let stand for 15 minutes. Spoon into bowls and top with ice cream or whipped cream.
Notes
- You can use chunky peanut butter for added texture.
- Try adding chopped peanuts for a bit of crunch.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
