Hot Fudge Peanut Butter Pudding Cake
2 cup all-purpose flour
4 tablespoons unsweetened cocoa powder
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
4 tablespoons canola oil
2 tablespoons vanilla extract
1 cup smooth or chunky peanut butter
1 cup semisweet chocolate chips
3 tablespoons unsweetened cocoa powder
1 1/2 cup sugar
3 cups boiling water
Vanilla ice cream for serving
Coat a large slow cooker with nonstick cooking spray. (If you would like to use a small slow cooker, simply 1/2 the recipe).
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.
Recipe from Melanie at Mel’s Kitchen Cafe