Wednesday, November 14, 2012

Crock Pot Chocolate Peanut Butter Pudding Cake

1 c. flour
2 Tbsp. unsweetened cocoa powder
1/2 c. sugar
1 1/2 tsp. baking powder
pinch of salt
1/2 c. whole milk OR chocolate milk
2 Tbsp. canola, peanut, or walnut oil
1 Tbsp. vanilla extract
1/2 c. smooth or chunky peanut butter
1/2 c. semi-sweet chocolate chips

 TOPPING:
3 Tbsp. unsweetened cocoa powder
3/4 c. sugar
1 1/2 c. boiling water

 Vanilla ice cream for serving (a must!)

Coat slow cooker with non-stick cooking spray. (If you use a crockpot liner, spray the liner.) 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 until well blended; continue stirring in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter (warm it in the microwave if thick and sticky); the batter will be thick. Stir in the chocolate chips. Spread evenly in the slow cooker.

 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 1/4 hours. Turn off the cooker and let stand, covered, for at least 30 minutes before serving. Serve with vanilla ice cream.

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