Crockpot Hot Fudge Peanut Butter Pudding Cake
- Number of Servings: 6
Ingredients
Cake:1 cup all-purpose flour2 tablespoons unsweetened cocoa powder½ cup sugar1 ½ teaspoons baking powder1/8 teaspoon salt½ cup 1% milk2 tablespoons canola oil1 tablespoon vanilla extract½ cup smooth low fat peanut butter½ cup semisweet chocolate chipsTopping:3 tablespoons unsweetened cocoa powder¾ cup sugar1 ½ cups boiling waterVanilla ice cream for serving (not in nutrition info)
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.
Turn off the cooker and let it stand, covered for 30 minutes before serving.
Serve with vanilla ice cream.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIDANGEROUS.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIDANGEROUS.
Nutritional Info Amount Per Serving
- Calories: 524.7
- Total Fat: 19.0 g
- Cholesterol: 1.0 mg
- Sodium: 322.8 mg
- Total Carbs: 83.6 g
- Dietary Fiber: 2.1 g
- Protein: 13.7 g
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