A wonderful dessert any time of year, this Chocolate Peanut Butter Pudding Cake is from Leigh Anne Wilkes, Your Homebased Mom's new cookbook, Holiday Slow Cooker. Super easy, delicious and yes, made in the slow cooker, it will please those chocolate peanut butter lovers in your life and have them coming back for more!
Prevent your screen from going dark
Ingredients
1 ½cups(87 g) all-purpose flour
½cup(110 g) dark brown sugar, packed
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
2tablespoons(14 g) cocoa powder
¾cup(135 g) creamy peanut butter
½cup(122 g) Greek yogurt
2tablespoons(29 ml) canola oil
1teaspoonvanilla extract
2tablespoons(30 ml) hot water
½cup(90 g) semisweet chocolate chips (or peanut butter chips. I used chocolate)
Chocolate Syrup
¾cup(144 g) granulated sugar
5tablespoons(35 g) unsweetened cocoa powder
2cups(473 ml) boiling water
Ice Creamoptional
Instructions
Coat the inside of a 6-quart (6-L) slow cooker with cooking spray.
In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cocoa powder.
In another bowl, combine the peanut butter, Greek yogurt, oil, vanilla extract and hot water.
Mix together the contents of the two bowls and stir to combine (it will be thick like cookie dough).
Fold in the chips.
Spread the batter evenly on the bottom of the slow cooker.
Whisk together the granulated sugar, cocoa powder, and boiling water until it's combined, and pour it over the top of the batter in the slow cooker.
Place a cotton or paper towel between the slow cooker and the lid to absorb condensation. Cook on high for 1 1/2 hours or on low for 3 hours. The cake will begin to pull away from the sides of the cooker when it is done.
Spoon the cake into a bowl and top with the sauce that formed on the bottom of the cooker. For an extra treat, top the cake with the ice cream before adding the sauce.
Did you make this recipe?
Share it with me on Instagram and make sure to follow me on Pinterest for more recipes.