SLOW-COOKER PEANUT BUTTER FUDGE CAKE

Slow-Cooker Peanut Butter Fudge Cake image

We thought this cake was awesome served straight from the slow cooker, topped with vanilla ice cream. Drizzle some chocolate syrup over the top for extra fudginess.

Provided by cupcakeproject

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h50m

Yield 8

Number Of Ingredients 15

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Ingredients

1 ½ cups all-purpose flour
½ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup chunky peanut butter
¾ cup sour cream
3 tablespoons butter, melted
2 tablespoons boiling water
1 cup semisweet chocolate chips
1 serving cooking spray
¾ cup whole milk, warmed
¾ cup white sugar
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

Steps:

Whisk flour, brown sugar, baking powder, baking soda, and salt together in a small bowl.
Whisk peanut butter, sour cream, butter, and boiling water in a large bowl until thick. Stir flour mixture into peanut butter mixture until batter is well mixed; fold in chocolate chips.
Generously coat liner of a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.
Whisk milk, white sugar, cocoa powder, and vanilla extract in a small bowl until smooth. Pour over batter.
Cook on High until sides of cake begin to pull away from liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.

Nutrition Facts : Calories 610.2 calories, Carbohydrate 74.7 g, Cholesterol 23.2 mg, Fat 32.8 g, Fiber 5.8 g, Protein 13.3 g, SaturatedFat 12.7 g, Sodium 506.6 mg, Sugar 47.5 g