Slow Cooker Peanut Butter Cake
1 cup all-purpose flour
1 cup sugar (divided!)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter (you can use chunky if you prefer)
1/2 cup milk
1 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water
Use a 4-quart slow cooker coated well with cooking spray.
In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water.
Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick Let the cake sit uncovered in an unplugged slow cooker for about 20 minutes, then serve warm in dessert bowls.
The chocolate really made this dessert work. I think the next time I try this recipe I'm going to cut back on the flour and add a touch more peanut butter, the cake just seemed a little heavy. Over all very tasty and worth making again.