Slow Cooker Peanut Butter Fudge Cake
Warm fudge and peanut butter make for a sweet, scoopable cake straight from the slow cooker. This is great served over vanilla ice cream, too!
- Serves: 8 persons
- 1½ cups all-purpose flour
- ½cup packed brown sugar
- 1teaspoon baking powder
- 1teaspoon baking soda
- ¼teaspoon salt
- 1cup chunky peanut butter
- ¾cup sour cream (not reduced-fat)
- 3tablespoons butter, melted
- 2tablespoons boiling water
- 1cup semisweet chocolate chips
- ¾cup white sugar
- 6tablespoons unsweetened cocoa powder
- ¾cup whole milk, warmed
- 1teaspoon vanilla extract
Step 1Whisk together flour, brown sugar, baking powder, baking soda, and salt in a bowl. Whisk together peanut butter, sour cream, butter, and boiling water in a large bowl (mixture will be very thick). Stir flour mixture into peanut butter mixture until fully combined, then stir in chocolate chips.
Step 2Generously coat a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.
Step 3Whisk together white sugar, cocoa powder, milk, and vanilla in a small bowl until smooth. Pour over batter.
Step 4Cover and cook on High until sides of cake begin to pull away from ceramic liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.