Fudgy Peanut Butter Cake
I clipped this recipe from a newspaper years ago. The house smells great while it's cooking. My husband and son enjoy this warm dessert with vanilla ice cream and nuts on top. —Bonnie Evans, Norcross, Georgia4 ServingsPrep: 10 min. Cook: 1-1/2 hours
Ingredients
- 1/3 cup milk
- 1/4 cup peanut butter
- 1 tablespoon canola oil
- 1/2 teaspoon vanilla extract
- 3/4 cup sugar, divided
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 2 tablespoons baking cocoa
- 1 cup boiling water
- Vanilla ice cream
Directions
- In a large bowl, beat the milk, peanut butter, oil and vanilla until
- well blended. In a small bowl, combine 1/4 cup sugar, flour and
- baking powder; gradually beat into milk mixture until blended.
- Spread into a 1-1/2-qt. slow cooker coated with cooking spray.
- In a small bowl, combine cocoa and remaining sugar; stir in boiling
- water. Pour into slow cooker (do not stir).
- Cover and cook on high for 1-1/2 to 2 hours or until a toothpick
- inserted near the center of comes out clean. Serve warm with ice
- cream. Yield: 4 servings.
Nutrition Facts: 1 serving (1 piece) equals 348 calories, 13 g fat (3 g saturated fat), 3 mg cholesterol, 160 mg sodium,