Slow Cooker Chocolate Peanut Butter Spoon Cake |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Cook this one on HIGH; that's the temp it needs to cook properly. When you assemble the cake the batter goes on the bottom and the pudding on top. But after baking, you'll see that the pudding has sunk to the bottom and the gooey chocolatey cake is on top. Read more . Serve it warm, room temp or chilled. This is another one with a short cooking time. And note that it has to stand for half an hour before serving. Ingredients:
1 cup all-purpose flour |
2 t unsweetened cocoa powder |
1/2 cup sugar |
1 1/2 tsp baking powder |
pinch of salt |
1/2 cup whole milk or chocolate milk |
2 t canola, peanut, or walnut oil |
1 t vanilla extract |
1/2 cup smooth or chunky peanut butter (natural or hydrogenated) |
1/2 cup semisweet chocolate chips |
topping |
3 t unsweetened cocoa powder |
3/4 cup sugar |
1 1/2 cups boiling water |
vanilla ice cream for serving |
Directions:
1. Coat the slow cooker with nonstick cooking spray
2. In a medium bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.
3. Make a well in the center and add the milk, oil, and vanilla. Stir until well-blended.
4. Continue stirring, in widening circles, incorporating the dry ingredients, until you have a smooth batter.
5. Stir in the peanut butter (warm it in the microwave if it's too thick).
6. Stir in the chocolate chips.
7. Spread the mixture evenly in the clow cooker.
8. In a medium bowl, combine the cocoa and sugar, pour in the boiling water and whisk until smooth.
9. Gently pour over the batter in the cooker, do not stir.
10. Cover and cook on HIGH until puffed and the top is set, 2 to 2 1/4 hours.
11. Turn off the cooker and let it stand, covered, for at least 30 minutes before serving.
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