Slow Cooker Peanut Butter Cup Cake
Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup milk
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • cup boiling water
Instructions
  1. Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt. Melt peanut butter in the microwave, for about 30 seconds, and then add to the dry ingredients along with milk, oil, and vanilla. Stir well to combine. Spread this mixture into the bottom of your slow cooker.
  2. In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water. Pour this evenly over the peanut butter batter in your cooker.
  3. Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in bowls.