Slow Cooker Chocolate Peanut Butter Pudding Cake

Slow Cooker Chocolate Peanut Butter Pudding Cake


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Cake, chocolate, peanut butter, slow cooker
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Slow Cooker Chocolate Peanut Butter Pudding Cake

Temperature plays such a key role in my enjoyment of desserts. I like my lemon bars frozen, my pies reheated in the oven, and my chocolate chip cookies popped in the microwave for 10 seconds. Likewise, the ever warm temperature of slow cooker desserts is perhaps why I love them so much. They are always at the perfect temperature to scoop up and savor.

I developed this slow cooker chocolate peanut butter pudding cake for the February/March 2017 issue of allrecipes Magazine. It’s part of a whole story I wrote on slow cooker desserts (like my super easy slow cooker crème brûlée)!

My slow cooker chocolate peanut butter pudding cake is warm, gooey, fudgey, and basically fantastic – even better when served in a cute ramekin with a scoop of ice cream!

Slow Cooker Chocolate Peanut Butter Pudding Cake

Slow Cooker Chocolate Peanut Butter Pudding Cake

Yield: 9 servings

Slow Cooker Chocolate Peanut Butter Pudding Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsweetened chunky peanut butter
  • 3/4 cup full-fat sour cream
  • 3 tablespoons unsalted butter, melted
  • 1 cup semi-sweet chocolate chips
  • ¾ cup sugar
  • 6 tablespoons unsweetened cocoa powder
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. In a small mixing bowl, whisk together flour, brown sugar, baking powder, and baking soda.
  2. In a medium-sized bowl, whisk together peanut butter, sour cream, and melted butter.
  3. Stir flour mixture into peanut butter mixture until fully combined.
  4. Stir in chocolate chips. The batter will have the consistency of cookie dough.
  5. Grease a 6 quart slow cooker and evenly distribute batter on the bottom of the pan.
  6. In a small bowl, whisk together sugar, cocoa powder, milk, and vanilla until smooth.
  7. Pour chocolate sauce over the batter in the slow cooker.
  8. Cook on high heat for 1 1/2 to two hours or until the sides of the pudding pull away from the slow cooker and appear solid. Keep in mind that the middle of the slow cooker takes longer to cook than the edges, so the middle will still be raw if the edges are at all undercooked.
  9. Eat warm directly from the slow cooker plain or topped with chocolate syrup, whipped cream, or ice cream.

Notes

http://www.cupcakeproject.com/2017/03/slow-cooker-chocolate-peanut-butter-pudding-cake.html

Which desserts do you like to make in a slow cooker?

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