Slow Cooker Double Chocolate Peanut Butter Pudding Cake

Craving something sweet and indulgent? This Slow Cooker Double Chocolate Peanut Butter Pudding Cake is the perfect treat for chocolate and peanut butter lovers!

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 4 tablespoons cocoa powder
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 4 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 1 10 oz bag peanut butter chips

For the Topping:

• 1½ cups packed brown sugar
• 8 tablespoons cocoa powder
• 3 cups hot water
• 1 10 oz bag peanut butter chips

Directions:

1. Coat slow cooker generously with cooking spray.
2. Whisk together flour, sugar, cocoa, baking powder, and salt.
3. Stir in milk, oil, and vanilla until smooth.
4. Fold in one bag of peanut butter chips.
5. Spread mixture in slow cooker.
6. Mix brown sugar and remaining cocoa, add hot water, stir until sugar dissolves.
7. Pour over batter (don’t stir!).
8. Top with the remaining peanut butter chips.
9. Cover and cook on HIGH for 1½-2 hours until toothpick comes out clean.
10. Turn off, remove lid, and let stand for 30-40 minutes.
11. Serve with the sauce from the bottom.

Notes:

• You can halve the recipe for a 3-quart slow cooker.
• All slow cookers vary, so watch the timing the first time you make it.
• Best served with ice cream!
• Keeps 3-4 days in the fridge.