Who knew you could make cake in a slow cooker? This is a moist chocolate and peanut butter combo that is served warm with a scoop (or two) of ice cream. Allow this to cook while making dinner; it will be ready by the time you're ready for dessert.
Ingredients: 1 cup all-purpose flour, 1/3 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/2 cup chocolate milk or regular milk, 2 tablespoons vegetable oil, 2 teaspoons vanilla, 1/2 cup peanut butter-flavor pieces, 1/2 cup semisweet chocolate pieces, 1/2 cup chopped peanuts, 3/4 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 1/2 cups boiling water, vanilla ice cream (optional), chocolate bar pieces (optional), chocolate syrup or ice cream topping(optional).
Instructions: Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
In medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add milk, oil, and vanilla; stir just until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts. Spread batter evenly in the prepared cooker.
In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker. Cover and cook on high heat setting for 2-2 1/2 hours or until a toothpick inserted into center of cake comes out clean.
Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30-40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream, chocolate ice cream topping or syrup and chocolate bar pieces.
www.bhg.com/recipe/cakes/triple-chocolate-peanut-butter-pudding-cake.
"Let's Bake a Cake!"
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