*Serves 6
Cake: 1 cup all-purpose flour 2 tablespoons unsweetened cocoa powder ½ cup sugar 1 ½ teaspoons baking powder 1/8 teaspoon salt ½ cup milk 2 tablespoons canola oil 1 tablespoon vanilla extract ½ cup smooth or chunky peanut butter ½ cup semisweet chocolate chips Topping: 3 tablespoons unsweetened cocoa powder ¾ cup sugar 1 ½ cups boiling water Vanilla ice cream for serving Coat a medium round or oval slow cooker with nonstick cooking spray. In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot. To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours. Turn off the cooker and let it stand, covered for 30 minutes before serving. Serve with vanilla ice cream. |
My family would really like this--Thank you for sharing it!
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Sounds yummy
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