Hot Fudge Peanut Butter Pudding Cake

Cake:
1 c. all-purpose flour
2 tbsp. unsweetened cocoa powder
1/2 c. sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk
2 tbsp. canola oil
1 tbsp. vanilla extract
1/2 c. smooth or chunky peanut butter
1/2 c. semisweet chocolate chips

Topping:
3 tbsp. unsweetened cocoa powder
3/4 c. sugar
1 1/2 c. 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 crock-pot.

• 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 later is set, 2 - 2 1/2 hrs.

• Turn off the cooker and let it stand, covered for 30 min. before serving.

• Serve with vanilla ice cream.

recipe source: adapted from Not Your Mother's Slow Cooker Cookbook.

from the kitchen of Heidi Hanks