Dessert

Crockpot Hot Fudge Peanut Butter Pudding Cake is for Dessert.

Crockpot Hot Fudge Peanut Butter Pudding Cake takes several minutes to prepare.

Crockpot Hot Fudge Peanut Butter Pudding Cake takes several minutes to cook.

Crockpot Hot Fudge Peanut Butter Pudding Cake makes 6 servings.

The ingredients for Crockpot Hot Fudge Peanut Butter Pudding Cake are:

Cake:
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
? cup sugar
1 ? teaspoons baking powder
1/8 teaspoon salt
? cup 1% milk
2 tablespoons canola oil
1 tablespoon vanilla extract
? cup smooth low fat peanut butter
? cup semisweet chocolate chips
Topping:
3 tablespoons unsweetened cocoa powder
? cup sugar
1 ? cups boiling water
Vanilla ice cream for serving (not in nutrition info)

Here is how you make Crockpot Hot Fudge Peanut Butter Pudding Cake:

Coat a medium round or oval slow cooker with nonstick cooking spray.In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ? hours.Turn off the cooker and let it stand, covered for 30 minutes before serving.Serve with vanilla ice cream.Number of Servings: 6Recipe submitted by SparkPeople user JENNIDANGEROUS.

The nutritional information for Crockpot Hot Fudge Peanut Butter Pudding Cake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 524.7

• Total Fat: 19.0 g
• Cholesterol: 1.0 mg
• Sodium: 322.8 mg
• Total Carbs: 83.6 g
• Dietary Fiber: 2.1 g
• Protein: 13.7 g