Gooey Peanut Butter-Chocolate Cake
TOTAL TIME: Prep: 20 min. Cook: 2 hours
YIELD: 8 servings.
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
Ingredients
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1-3/4 cups sugar, divided
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1 cup 2% milk
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3/4 cup creamy peanut butter
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3 tablespoons canola oil
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2 cups all-purpose flour
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3/4 cup baking cocoa, divided
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3 teaspoons baking powder
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2 cups boiling water
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Chopped salted peanuts, optional
Directions
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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.
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2.
In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir).
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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.
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