- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 3/4 cup peanut butter flavored pieces
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa
- 2 cups boiling water
- 1/2 cup peanut butter, creamy or chunky
In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.
In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa. Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until toothpick inserted near center of cake comes out clean. Uncover and let cool slightly, about 30 minutes.
To serve, spoon warm pudding cake into dessert dishes, and serve with ice cream or whipped topping.
Thanks for sharing this recipe during Peanut Butter Lovers Month!