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!
1 ½ cups 87 g all-purpose flour
½ cup 110 g dark brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons 14 g cocoa powder
¾ cup 135 g creamy peanut butter
½ cup 122 g Greek yogurt
2 tablespoons 29 ml canola oil
1 teaspoon vanilla extract
2 tablespoons 30 ml hot water
½ cup 90 g semisweet chocolate chips (or peanut butter chips, I used chocolate)
¾ cup 144 g granulated sugar
5 tablespoons 35 g unsweetened cocoa powder
2 cups 473 ml boiling water
Ice Cream optinal
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. 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.