Hot Fudge Pudding/PB Cake
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ cup sugar
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- ½ cup milk
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- ½ cup smooth or chunky peanut butter
- ½ cup semisweet chocolate chips
- 3 tablespoons unsweetened cocoa powder
- ¾ cup sugar
- 1 ½ cups boiling water
Vanilla ice cream for serving
Coat a medium round or oval slow cooker with nonstick cooking spray.
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.(Mine took less time, probably about 1 hour 15 min, so keep watch the first time!)
This is great! Not much to complain about here. The sad thing is, you still have to dirty another dish, but, it's all worth it if you needed to delay your dessert or if the oven is in use. Plus the taste is worth it! If you are looking for the same dessert using the oven instead (you can also add peanut butter if you want) go here.