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.
Nutrition Facts : ServingSize 1 Serving, Calories 516 kcal, Carbohydrate 74 g, Protein 10 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 2 mg, Sodium 268 mg, Fiber 4 g, Sugar 50 g
SLOW-COOKER HOT FUDGE CAKE
A cake baked in a slow cooker may seem unusual, but after-dinner smiles prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate. -Marleen Adkins, Placentia, California
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined., Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir)., Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream.
Nutrition Facts : Calories 435 calories, Fat 13g fat (8g saturated fat), Cholesterol 10mg cholesterol, Sodium 306mg sodium, Carbohydrate 82g carbohydrate (66g sugars, Fiber 3g fiber), Protein 4g protein.
SLOW COOKER HOT FUDGE PUDDING CAKE
Rich, decadent, and fudgy chocolate cake, right in your Crock Pot! It's totally doable (downright easy, actually) - and totally irresistible.
Provided by Kare for Kitchen Treaty
Time 3h40m
Number Of Ingredients 14
Steps:
- To a medium bowl, add all of the batter ingredients (flour, granulated sugar, cocoa powder, baking powder, salt, milk, butter, and vanilla extract). Whisk together until blended and smooth. Using a spatula, spread batter in the bottom of a Crock Pot.
- In a medium bowl, whisk together the dry layer (granulated sugar, brown sugar, and cocoa powder). Sprinkle evenly over the top of the batter.
- Slowly pour the hot water over the top.
- Cook on high until cake has puffed up and it springs back when you poke it with your finger, 3 to 4 hours.
- Use a spoon to scoop cake and sauce onto dessert plates along with a scoop of vanilla ice cream. Serve.
PEANUT BUTTER AND HOT FUDGE PUDDING CAKE
Good and fun cake! Made in a slow cooker!
Provided by Christal Kuchera
Categories 100+ Everyday Cooking Recipes Slow Cooker Desserts
Time 2h5m
Yield 6
Number Of Ingredients 9
Steps:
- Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
- Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
- Cover; cook on High until set, 2 to 3 hours.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 37.4 g, Cholesterol 1.1 mg, Fat 8.4 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 117.8 mg, Sugar 26.7 g
FUDGY PEANUT BUTTER CAKE
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
PEANUT BUTTER AND HOT FUDGE PUDDING CAKE
Brownie pudding cake takes on an irresistible partner- Peanut butter. Together these flavors make this fudgy dessert a winner with kids.
Provided by MrsStacy Casas
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl stir together flour, the 1/4 cup sugar, and the baking powder.
- Add milk, oil, and vanilla.
- Stir until smooth.
- Stir in peanut butter.
- Transfer batter to an ungreased 1 1/2 quart casserole.
- In the same mixing bowl stir together the 1/2 cup sugar and the cocoa powder.
- Gradually stir in the boiling water.
- Pour the mixture evenly over batter in casserole.
- Bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
- Serve warm with vanilla ice cream.
- If desired, top with fudge ice-cream topping.
- Sprinkle with chopped peanuts.
Nutrition Facts : Calories 397.8, Fat 15.6, SaturatedFat 3.3, Cholesterol 2.8, Sodium 156.9, Carbohydrate 58.3, Fiber 3.8, Sugar 40, Protein 10.3
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