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
Gooey Peanut Butter-Chocolate Cake
Prep Time
20 min
Cook Time
2 hours
Yield
8 servings
Ingredients
- 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
Directions
- 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.
- In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir).
- 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.
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