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Fudgy Peanut Butter Cake

Fudgy Peanut Butter Cake
"I clipped this recipe from a newspaper years ago," recalls Bonnie Evans from Norcross, Georgia. "The house smells great while it's cooking. My husband and son enjoy this warm dessert with vanilla ice cream and nuts on top."
4 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, combine the milk, peanut butter, oil and vanilla,
  • beat until well blended. In a small bowl, combine 1/4 cup sugar,
  • flour and baking powder; gradually beat into peanut butter mixture
  • until blended. Spread evenly into a 1-1/2-qt. slow cooker coated
  • with cooking spray.
  • In a small bowl, combine the 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,
© Taste of Home 2012

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Fudgy Peanut Butter Cake (continued)

Nutrition Facts: 13 g fat (3 g saturated fat), 3 mg cholesterol, 160 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.
© Taste of Home 2012