Gooey Peanut Butter-Chocolate Cake

Total Time

Prep: 20 min. Cook: 2 hours


8 servings

Updated: Oct. 19, 2022
Here in Wisconsin, winter weather is extreme. A hot dessert is just the thing to warm us up. This slow-cooked chocolate cake gets its crunch from a sprinkling of peanuts. —Lisa Erickson, Ripon, Wisconsin
Gooey Peanut Butter-Chocolate Cake Recipe photo by Taste of Home


  • 1-3/4 cups sugar, divided
  • 1 cup 2% milk
  • 3/4 cup creamy peanut butter
  • 3 tablespoons canola oil
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa, divided
  • 3 teaspoons baking powder
  • 2 cups boiling water
  • Chopped salted peanuts, optional


  1. In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker.
  2. In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir).
  3. Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

Nutrition Facts

1 serving: 512 calories, 19g fat (3g saturated fat), 2mg cholesterol, 298mg sodium, 79g carbohydrate (48g sugars, 4g fiber), 11g protein.