Dessert from your slow cooker? You betcha! Sticky and sweet, this cake reinvents the classic combination of peanut butter and chocolate and is ready in just two hours.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2009
In large bowl, whisk together flour, granulated sugar and baking powder. Whisk together milk, egg and peanut butter; stir into flour mixture. Scrape into greased 8-inch (2 L) square glass baking dish.
In heatproof bowl, whisk brown sugar with cocoa powder; whisk in boiling water until smooth. Pour over cake; do not stir. Bake in 350°F (180°C) oven until cake is firm to touch, about 30 minutes. Let cool for 10 minutes.
CHANGE IT UP: Slow Cooker Chocolate Peanut Butter Pudding Cake
Scrape batter into greased slow cookers. Pour coca mixture over top; do not stir. Cover and cook on high until cake is firm to touch, 2 hours.
Nutritional facts Per each of 6 servings: about
- Sodium 81 mg
- Protein 6 g
- Calories 281.0
- Total fat 6 g
- Cholesterol 32 mg
- Saturated fat 1 g
- Total carbohydrate 54 g
- Iron 16.0
- Folate 17.0
- Calcium 7.0
- Vitamin A 2.0