Peanut Butter Cup Cake (Slow Cooker)
November 19, 2011
"This is a decadent dessert is similar to the self-saucing pudding cakes, but made in a slow cooker. The old upright crock style (3-4 qt.) works best. You may be able to use the oval shaped ones if you double the recipe, but I can't swear to that."
- Serving Size: 1 (167.8 g)
- Calories 356.2
- Total Fat - 12 g
- Saturated Fat - 2.1 g
- Cholesterol - 0.6 mg
- Sodium - 166.1 mg
- Total Carbohydrate - 57.5 g
- Dietary Fiber - 2.1 g
- Sugars - 38.6 g
- Protein - 7.1 g
- Calcium - 120.8 mg
- Iron - 2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
In a medium bowl, combine flour, 1/2 cup sugar, and baking powder. Add milk, oil and vanilla and mix until smooth. Stir in peanut butter and pour mixture into the crock liner (coat it first with nonstick cooking spray) of a slow cooker. (the old upright type works best)
In a small bowl, combine 1/4 cup sugar and cocoa powder. Gradually stir in boiling water. Pour this over the batter but DO NOT stir.
Cover and cook on high for 2 to 3 hours, or until toothpick inserted in center comes out clean.
Remove crock from slow cooker and place on a wire rack. Let cool slightly.
Serve warm by scooping out some cake and some of the sauce under it. Can be topped with vanilla ice cream and chopped peanuts.
Tips & Variations
- 3-4 qt UPRIGHT type slow cooker.