Chocolate Peanut Butter Pudding Cake
1 c. all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
1/2 c. whole milk or chocolate milk
2 Tbsp. canola, peanut or walnut oil
1 Tbsp. vanilla extract
1/2 c. smooth or chunky peanut butter
1/2 c. semisweet chocolate chips
3 Tbsp. unsweetened cocoa powder
3/4 c. sugar
1 1/2 c. boiling water
Vanilla ice cream, for serving
Coat slow cooker with butter-flavored nonstick vegetable cooking spray.
In a medium bowl, whisk together flour,
2 tablespoons cocoa, sugar, baking powder and salt.
Make a well in the center and add milk, oil and vanilla.
Stir until well blended.
Continue stirring in widening circles,
gradually incorporating the dry ingredients
until you have a smooth batter.
Stir in the peanut butter (warm it in the microwave if thick
and sticky from refrigeration);
the batter will be thick. Stir in chocolate chips.
Spread batter evenly in the cooker.
In another medium bowl,
combine 3 tablespoons cocoa and sugar.
Add 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 1/2 hours.
Turn off the cooker and let stand, covered, at least 30 minutes
To serve, scoop cake into individual bowls.
Add a scoop of vanilla ice cream, if desired.
Spoon some of the fudgy pudding over the cake
and ice cream and serve.
*****I substituted Spenda for the sugar in this recipe.
The taste was still delicious,
so if you have a diabetic in your family
you may want to do this also.
This is what the first layer just spread into the slow cooker.
This is the liquid layer poured on top.
Here it is done.
Since my cooker is large and oval,
I only cooked mine 2 hrs. not 2 1/2 hrs.
If you cook it too long it will dry out.
Served. You can see how moist it is.
This moist part is the bottom layer of the cake.
I served mine with a scoop of homemade vanilla ice cream and a sprig of mint.