Crockpot Hot Fudge Peanut Butter Pudding Cake

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Crockpot Hot Fudge Peanut Butter Pudding Cake calories by ingredient

Number of Servings: 6


    1 cup all-purpose flour
    2 tablespoons unsweetened cocoa powder
    cup sugar
    1 teaspoons baking powder
    1/8 teaspoon salt
    cup 1% milk
    2 tablespoons canola oil
    1 tablespoon vanilla extract
    cup smooth low fat peanut butter
    cup semisweet chocolate chips
    3 tablespoons unsweetened cocoa powder
    cup sugar
    1 cups boiling water
    Vanilla 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 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.

TAGS:  Desserts |