Best Slow Cooker Peanut Butter Fudge Cake Recipes

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE

Steps:

• 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.

SLOW COOKER PEANUT BUTTER CAKE RECIPE

Steps:

• Spray a 6-quart oval slow cooker with cooking spray.
• Using an electric mixer, beat cake mix, water, eggs, 1/2 cup peanut butter, and butter on low speed for 30 seconds and then on medium speed for 2 minutes.
• Pour batter into slow cooker. Cover and cook on HIGH for 1 hour 45 minutes to 2 hours.
• (If your crock pot runs hot, check after 1 hour and 30 minutes.)
• Remove slow cooker insert and place on a wire rack to cool for 15 minutes.
• Make glaze. Whisk together peanut butter, milk, and powdered sugar in a medium bowl. Spread on top of cake.
• Sprinkle fudge sauce and peanut butter cups on top.

PEANUT BUTTER FUDGE CAKE

Steps:

• Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
• Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
• To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• Combine first 3 ingredients in a large bowl, then add milk, oil, and vanilla. Mix until smooth.
• Stir in peanut butter, and pour in slow cooker.
• Mix remaining sugar, and cocca powder, and gradually stir in boiling water.
• Pour this mixture over batter in slow cooker. DO NOT STIR.
• Cover and cook on high 2-3 hours, or till toothpick inserted comes out clean.
• Serve with vanilla ice cream.