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Fudgy Peanut Butter Cake

 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, Georgia
4 ServingsPrep: 10 min. Cook: 1-1/2 hours


  • 1/3 cup milk
  • 1/4 cup peanut butter
  • 1 tablespoon canola oil
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 348 calories,

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Fudgy Peanut Butter Cake (continued)

Nutritional Facts: 13 g fat (3 g saturated fat), 3 mg cholesterol, 160 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.