Slow Cooker Peanut Butter Cup Cake

More sharing options

Share on Twitter

4.9 of 5 (8)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 273.7

Total Fat: 10.6 g
Cholesterol: 0.0 mg
Sodium: 178.9 mg
Total Carbs: 41.5 g
Dietary Fiber: 2.1 g
Protein: 6.1 g

View full nutritional breakdown of Slow Cooker Peanut Butter Cup Cake calories by ingredient

Introduction

Hold on to your hats--this is a good one!

In my mind, there is no better pairing than peanut butter and chocolate. I have perfected the eating of the peanut butter cup---I take my time and eat all the chocolate first, and then eat the naked lump of peanut butter.

It's the little things make me happy. This pudding cake makes me happy!
So you should make it.
The directions sound complicated, but I know you can do it.

I used a 4-quart slow cooker, and the batter fit perfectly, and I was really happy with how thick the cake turned out. If you only have a 6-quart, I'd put an oven-safe casserole dish all the way into your slow cooker, and load the ingredients into it. If the cake puffs up and overflows a bit while cooking (I don't think it will), it's okay, because the goo will stay in your slow cooker.

Recipe and pic from blog http://crockpot365.blogspot.com/ Hold on to your hats--this is a good one!

In my mind, there is no better pairing than peanut butter and chocolate. I have perfected the eating of the peanut butter cup---I take my time and eat all the chocolate first, and then eat the naked lump of peanut butter.

It's the little things make me happy. This pudding cake makes me happy!
So you should make it.
The directions sound complicated, but I know you can do it.

I used a 4-quart slow cooker, and the batter fit perfectly, and I was really happy with how thick the cake turned out. If you only have a 6-quart, I'd put an oven-safe casserole dish all the way into your slow cooker, and load the ingredients into it. If the cake puffs up and overflows a bit while cooking (I don't think it will), it's okay, because the goo will stay in your slow cooker.

Recipe and pic from blog http://crockpot365.blogspot.com/

Minutes to Cook: 120

Number of Servings: 8

Ingredients

1 cup all-purpose flour (I used Pamela's Baking Mix)

1 cup sugar (divided. this is important, don't just start dumping, read on!)

1 teaspoon baking powder (even though Pamela's has baking powder in it, I used this amount)

1/2 teaspoon kosher salt

1/2 cup creamy peanut butter (unless you're a rebel. then use chunky)

1/2 cup milk (I used fat free cow's. to keep it light. HA!)

1 tablespoon canola oil

1 teaspoon vanilla extract

3 tablespoons unsweetened cocoa powder

1 cup boiling water

Directions

Servings 8

Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.

Number of Servings: 8

Recipe submitted by SparkPeople user PSETZER.