This is an excellent recipe to take with you when you have to take a dish to pass. The ingredients listed only make about eight servings, so the best bet is to at least double up. You will never have to worry about having any leftovers. I guarantee that there won’t be any. And if there are, it’s not going to be a bad thing. It holds well in the fridge and you can always pop it in the microwave for a few seconds to warm it back up! Check out what they are saying about this recipe over at All Recipes:
“Warm fudge and peanut butter make for a sweet, scoopable cake straight from the slow cooker.”
One of the most delightful aspects of this recipe is the fact that you can make it all in the slow cooker. How easy is that?!?
Ingredients
1 1/2 cups Gold Medal all-purpose flour
1/2 cup packed Domino brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Jif chunky peanut butter
3/4 cup sour cream (not reduced-fat)
3 tablespoons butter, melted
2 tablespoons boiling water
1 cup semisweet chocolate chips
3/4 cup white sugar
6 tablespoons unsweetened cocoa powder
3/4 cup whole milk, warmed
1 teaspoon vanilla extract
Instructions
Whisk together flour, brown sugar, baking powder, baking soda, and salt in a bowl. Whisk together peanut butter, sour cream, butter, and boiling water in a large bowl (mixture will be very thick).
Stir flour mixture into peanut butter mixture until fully combined, then stir in chocolate chips.
Generously coat a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.
Whisk together white sugar, cocoa powder, milk, and vanilla in a small bowl until smooth. Pour over batter.
Cover and cook on High until sides of cake begin to pull away from ceramic liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.
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Quick Tip: Top with a dollop of whipped cream.
Thanks again to All Recipes for this super sweet recipe.