Slow cooker

Warm Chocolate Peanut Butter Pudding Cake

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Slow cooker: Warm Chocolate Peanut Butter Pudding Cake
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Servings: 12
cooking spray
all-purpose flour
brown sugar
baking powder
baking soda
creamy peanut butter
sour cream
butter, melted
almond extract
boiling water
white sugar
unsweetened cocoa powder
boiling water
chocolate syrup
  1. Coat the inside of a slow cooker with cooking spray.
  2. Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
  3. Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
  4. Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.
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