Slow-Cooker Peanut Butter Fudge Cake

We thought this cake was awesome served straight from the slow cooker, topped with vanilla ice cream. Drizzle some chocolate syrup over the top for extra fudginess.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 610 Calories

Ingredients

• 1 teaspoon baking soda
• ½ cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• 2 tablespoons boiling water
• 1 cup semisweet chocolate chips
• 6 tablespoons unsweetened cocoa powder
• ¾ cup sour cream
• 3 tablespoons butter, melted
• 1 cup chunky peanut butter
• 1 serving cooking spray
• ¾ cup whole milk, warmed

Recipe Instructions

Step 1

Whisk flour, brown sugar, baking powder, baking soda, and salt together in a small bowl.

Step 2

Whisk peanut butter, sour cream, butter, and boiling water in a large bowl until thick. Stir flour mixture into peanut butter mixture until batter is well mixed; fold in chocolate chips.

Step 3

Generously coat liner of a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.

Step 4

Whisk milk, white sugar, cocoa powder, and vanilla extract in a small bowl until smooth. Pour over batter.

Step 5

Cook on High until sides of cake begin to pull away from liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.