Hot Fudge Peanut Butter Pudding Cake

Are you ready for this? I know I have posted a crock pot cake before, but this is the ultimate! Of course it is from Mel's Kitchen Cafe. I doubled it and put it in my big crock pot for about 3 1/2 hours on low and when you scoop into it, the liquid you pour on top has turned into this gooey, fudgy sauce that is perfect with the moist cake. The peanut butter flavor was not that strong, but it was still chocolatey and delish with some vanilla ice cream on top. It was pure comfort food during those snowy days we had last week!

Cake:

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ cup sugar

1 ½ teaspoons baking powder

1/8 teaspoon salt

½ cup milk

2 tablespoons canola oil

1 tablespoon vanilla extract

½ cup smooth or chunky peanut butter

½ cup semisweet chocolate chips

Topping:

3 tablespoons unsweetened cocoa powder

¾ cup sugar

1 ½ cups boiling water

Vanilla ice cream for serving

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.