Crock-Pot Triple Chocolate-Peanut Butter Pudding Cake
Nonstick cooking spray
1 cup all-purpose flour
1/3 cup sugar
4 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 cup chocolate milk
2 tablespoons vegetable oil
2 teaspoons vanilla
1/2 cup peanut butter-flavor pieces
1/2 cup semisweet chocolate pieces
1/2 cup chopped peanuts
3/4 cup sugar
Lightly coat the inside of a 3 1/2- or 4-quart Crock-Pot with cooking spray and then set aside.
In a medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder.
Add chocolate milk, oil, and vanilla; stir just until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts.
Spread batter evenly in the prepared crock.
In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water.
Carefully pour cocoa mixture over batter in cooker.
Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted into center of cake comes out clean.
Remove lid and turn off crock.
Let stand, uncovered, for 30 to 40 minutes to cool slightly.
To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream and chocolate bar pieces.
Thanks to bhg.com for this sugar explosion!
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