Recipe: Chocolate Peanut Butter Pudding Cake (crock pot)

CHOCOLATE PEANUT BUTTER PUDDING CAKE

1 cup all-purpose flour
1 1/4 cups sugar, divided use
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
3/4 cup peanut butter flavored chips
2 cups boiling water
TO SERVE:
1/2 cup chunky peanut butter
2 tablespoons chopped unsalted dry roasted peanuts
vanilla ice cream (optional)

Grease the bottom of a 3 1/2 or 4 quart crockery cooker.

In a mixing bowl stir together flour, 1/2 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in the bottom of prepared crockery cooker.

In another mixing bowl, combine the remaining 3/4 cup sugar and the remaining 1/4 cup cocoa powder; set aside.

Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over the batter in the crockery cooker.

Cover; cook on high-heat setting for 2 to 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 to 40 minutes to cool slightly.

TO SERVE:
Spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with vanilla ice cream.

Note from source: This pudding cake is a dessert lover's dream. A warm chocolate peanut butter pudding develops under the cake layer as it "bakes." Spooned over ice cream, it is the best!

Servings: 8
Source: Better Homes and Gardens New Flavors from your Crockery Cooker