Hot Fudge Peanut Butter Pudding Cake

Submitted By Michelle Fusano

1 Cup flour
2 TB cocoa powder
1/2 Cup sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 Cup milk
2 TB canola oil
1 TB vanilla
1/2 Cup Peanut Butter
1/2 Cup Semi Sweet Chocolate Chips

Topping:
3 TB cocoa powder
3/4 Cup sugar
1 1/2 Cup boiling water

1. Coat a medium round or oval slow cooker with non-stick cooking spray.
2. In a medium 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.
3. Stir in peanut butter. The batter will be thick.
4. Stir in chocolate chips. Spread evenly in the crock pot.
5. To make the topping: in another medium 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.
6. Cover and cook n high until puffed and the top layer is set, 2 to 2 1/2 hours.
7. Turn off the cooker and let it stand, covered for 30 minutes before serving. Serve with ice cream.

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